Tweaking my old favorites to match my 4 year old son’s taste buds has also been a good adjustment for my health. With minimal spices and naturally flavored with vegetable and herbs, this is one of my family’s favorite pasta dish. The whole wheat spaghetti can be substituted with brown rice pasta for the same effect and we do so interchangeably.
Further Food Nutritionist Commentary:
Plus, the recipe’s olive oil enhances the good fats, monounsaturated and polyunsaturated fats, improving one’s risk of developing heart disease and/or type 2 diabetes.
By Nikki Nies, MS, Nutritionist
Summer Whole-Wheat Spaghetti with Chicken, Tomato and Basil
8 ounces of whole wheat spaghetti (thin or regular)
6 tablespoon of olive oil and more for drizzling
12 garlic cloves (crushed and coarsely chopped)
1 pint grape tomatoes (halved)
3 skinless chicken breasts (diced into 1 inch cubes)
handful of fresh basil (thinly sliced)
salt and pepper (to taste)
grated parmigiano reggiano (to taste)
- Salt and pepper the chicken.
- Cook spaghetti according to the direction on the package, set aside.
- Sauté olive oil and garlic in a skillet until tender.
- Add chicken and cook for about 5 minutes.
- Add tomatoes, cover about another 5 minutes.
- Take the cover off and cook until chicken is cooked through and the tomatoes are tender, about another 5 minutes.
- Add the basil and cook for another 1-2 minutes.
- Place spagetti in a serving dish, pour and toss.
- Drizzle olive oil and add grated parmigiano reggiano to taste. Enjoy!
Per Serving: Calories: 402; Total Fat: 23g; Saturated Fat: 4g; Monounsaturated Fat: 15g; Polyunsaturated Fat: 2g; Cholesterol: 41mg; Sodium: 26mg; Potassium: 193mg; Carbohydrate: 23g; Fiber: 5g; Sugar: 3g; Protein: 19g
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