20-Minute Tomato, Basil, and Chicken Pasta

YIELD 4 servings

ACTIVE TIME 15 min

TOTAL TIME 20 min

INGREDIENTS

• 8 ounces uncooked whole-wheat spaghetti

• 1 tablespoon olive oil

• 4 (4-oz.) skinless, boneless chicken breast cutlets

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 4 cups cherry tomatoes

• 1/4 cup dry white wine

• 1/2 cup thinly sliced fresh basil, divided

• 1 medium carrot, peeled and grated (about 1/4 cup)

• 3 ounces fresh mini mozzarella cheese balls (about 1/2 cup)

• 2 ounces Parmesan cheese, grated and divided (about 1/2 cup)

INSTRUCTIONS

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and pepper and add to pan; cook 2 to 3 minutes on each side. Remove chicken from pan; keep warm.

3. Add remaining 1/4 teaspoon salt, tomatoes, wine, 1/4 cup basil, and carrot to drippings in pan; bring to a boil. Cook 3 minutes or until tomatoes begin to break down, stirring frequently. Reduce heat, and simmer 5 minutes or until slightly thickened. Remove pan from heat; stir in mozzarella and 1/4 cup Parmesan.

4. Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.

NUTRITION

Calories 512 Fat 16g Satfat 6g Unsatfat 9g Protein 43g Carbohydrate 51g Fiber 7g Sugars 6g Added sugars 0g