Day 11: Spaghetti with Sauteed Chicken and Grape Tomatoes

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It’s the start of a new week and a beautiful week at that. Although the first day of spring is still 8 days away (March 20th) today is finally a gorgeous day in NYC. It’s partly cloudy and in the 60’s, which reminds me of the few nice days you get in Texas. Even yesterday the weather was finally warm enough to enjoy going outside and trust me, the streets were packed! I’m praying that this weather holds up because it’s the first nice weather we’ve had since the fall. No lie, for the past 4 1/2-5 months it’s been cold, overcast and non-stop rainy! In other words, it’s been miserable outside! I’ll be glad to finally be able to get back out to Central Park for a run!

For Day 11 of the Pinterest Project, I’m making Spaghetti with sautéed Chicken and Grape Tomatoes for dinner! This recipe was pinned from the blog ‘Skinny Taste’ which I’m sure you’ve heard of because their recipes are all over Pinterest! This will be the first Skinny Taste recipe I’ve tried and it doesn’t look too bad. It’s a basic pasta with fresh tomatoes in lieu of a rich tomato sauce, which I’m looking forward to trying. It also helps that one serving of this pasta is only about 330 calories, which is way less than most pastas!

Spaghetti with sautéed Chicken and Grape Tomatoes – serves 4

Ingredients:

  • 2 skinless chicken breast halves, diced in 1 inch cubes
  • cooking spray
  • 1/2 tsp each of dried oregano and dries basil
  • kosher salt and fresh pepper
  • 8 oz spaghetti (the recipe recommends high fiber or low carb noodles)
  • 2 cups grape tomatoes, halved
  • 6 cloves garlic, smashed and coarsely chopped
  • 4 tsp extra virgin olive oil
  • 4 tbsp chopped fresh basil

Directions:

Bring a large pot of salted water to boil.

Season chicken with salt, pepper, oregano and basil. Heat a large frying pan on high. Spray with cooking spray and add chicken. Cook for about 3-4 minutes, until chicken is no longer pink inside. Remove chicken and set aside.

Add pasta to boiling water and cook according to packaging, making sure to stir occasionally. Reserve about 1/2 cup of pasta water before draining.

While the pasta cooks, heat same frying pan on high heat. Add olive oil to skillet and saute garlic until golden brown. Add tomatoes, salt and pepper and reduce heat to medium-low. Saute for 4-5 minutes, or until tomatoes are soft, but not falling apart. When pasta is drained, add pasta to tomatoes and toss well. If pasta is too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with grated parmesan cheese.

Unfortunately I didn’t take pictures while I was making this meal because I got a really late start to dinner and my phone was about to die so I need to charge it! So, the only picture I have is of the finished dish.

For a low-calorie, light dish this was actually pretty good. If you’re looking for pasta that isn’t too heavy and has a subtle taste, then this is a good dish for you. The strongest flavors I could taste were the fresh basil, garlic and parmesan cheese. For my pasta, I didn’t need to add any of the reserved pasta water as my pasta wasn’t dry. Everything was thoroughly coated in the olive oil and garlic.

As a side, I made some garlic bread to go along with this dish. I sautéed some french bread in a skillet with a little olive oil and then rubbed the top of the bread with a garlic clove to give it a subtle garlic taste. Eat a helping of this dish with a piece of garlic bread and you’ll be set for the night.

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