Speedy Chicken and Fresh Tomato Spaghetti

Milena Kukurekovic

Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 Servings Cost per Serving: $2.93

Ingredients:

  • 12 ounces uncooked spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 6 ripe plum tomatoes, seeded and cut in 1/4-inch dice
  • 12 ounces cooked boneless chicken, torn in pieces (3 cups)
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh basil
  • 1 (4 to 5 oz.) log fresh goat cheese, crumbled

Preparation:

  1. Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Reserve 1 1/2 cups cooking liquid from pasta. Drain spaghetti in a colander and reserve.
  2. Heat oil over medium heat in the same pot. Add onion and cook, stirring, until softened, about 5 minutes. Return pasta to the pot along with tomato, chicken, and pasta liquid. Toss well and season with salt and pepper to taste.
  3. Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.

Nutritional Information:

Calories: 642, Fat: 21g (sat 7g), Protein: 42g, Carbohydrate: 70g, Fiber: 4g, Cholesterol: 89mg, Sodium: 480mg

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