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Ingredients
1 package Barilla Spaghetti - gluten free
2 chicken breasts, filleted to make 4 pieces
1 and ½ cups cherry tomatoes
3 garlic cloves, minced
olive oil
4 tablespoons butter
½ cup fresh basil, chopped
pinch of red pepper flakes
½ cup grated parmesan
salt and pepper
Instructions
- Drizzle some olive oil over the chicken then season with salt and pepper. Sprinkle a little bit of minced garlic and a little of chopped basil. Marinate for 15 mins.
- Cook the spaghetti according to directions and set aside. Reserve ⅓ cup of the water from cooking the spaghetti.
- Heat a cast iron pan to medium high heat. Cook the chicken until done about 5 minutes then set aside.
- Add the butter to the pan and add the tomatoes. When the tomatoes starts to blister add the garlic and red pepper flakes. Sauté until fragrant.
- Add the spaghetti, parmesan and remaining basil and reserved water. Stir nicely. Top with chicken. Serve
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