from Chow Bella
1/2 lb whole wheat linguine
4 tsp extra virgin olive oil
4 cloves garlic, minced
1 pint grape or cherry tomatoes, halved
12 oz cooked chicken breast, shredded into large pieces
3/4 cup low sodium chicken broth
3/4 cup roughly chopped fresh basil
1/4 cup + 4 tbsp Parmesan cheese
3/4 cup reserved pasta cooking water
salt and pepper, to taste
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1. Cook the pasta according to package directions in salted, boiling water.
2. Meanwhile, add the oil to a large, cold skillet, then add the garlic to the oil. Heat the pan to medium, stirring the garlic to keep it from burning. Add the tomatoes, chicken breast, and broth, season with salt and pepper, and cook until the tomatoes soften slightly and the chicken becomes warm.
3. Add the cooked pasta to the tomato mixture as well as the basil and 1/2 cup of the Parmesan; add enough pasta water to completely moisten the pasta. Cook only until the basil begins to slightly wilt.
4. Serve the pasta with the remaining cheese.
Servings per recipe: 4
Per serving:
Calories: 414
Fat: 12.3 g
Saturated fat: 3.6 g
Cholesterol: 124 mg
Sodium: 267 mg
Carbohydrates: 35.7 g
Fiber: 3 g
Sugar: 2.1 g
Protein: 38.5 g