Spaghetti with chicken and cherry tomatoes
Chicken provides plenty of protein, B vitamins, iron, copper, potassium, and zinc. The whole-wheat pasta contains more fiber and minerals, thus keeping you full for longer. Additionally, the tomatoes are packed with lycopene, an antioxidant that protects the cells from free radicals.
For a vegetarian option, replace the chicken breast with oven-baked feta cheese. For a vegan option, you can always use tofu.
Ingredients
- Ingredients
- 18 ozs Chicken breasts
- salt
- peppers
- Curry powder
- 14 ozs Cherry tomatoes
- 4 fresh garlic cloves
- ½ parsley
- 1 Basil
- 2 Tbsps Canola oil
- 14 ozs Spaghetti
- 4 Tbsps olive oil
- 1 tsp sugar
- 4 Tbsps mild balsamic vinegar
Preparation steps
Rinse the chicken, pat dry and season with salt, pepper and curry. Trim, rinse and drain the tomatoes. Peel the garlic and cut into thin slices. Rinse the parsley and basil, shake dry, pluck and cut into narrow strips.
Preheat the oven to 210°F.
Heat the canola oil in a pan, cook the chicken breasts on all sides until golden brown and then finish in the oven for 7-10 minutes.
Cook the spaghetti in plenty of boiling salted water until al dente. Meanwhile, cook the garlic in hot olive oil, add the tomatoes, season with salt and sugar, and deglaze with the vinegar. Drain the pasta and mix with the tomatoes and herbs while swirling, then season with salt and pepper. To serve, cut the chicken breast into slices and arrange on the pasta.