Prep Time: 10 minutes; Cook Time: 15 minutes; Yield: 4 Servings; Cost per Serving: $2.93;
Who is loving the tomato season? I sure am! Whether you grow your own or buy them at the store, this recipe for pasta is a simple way to enjoy tomatoes. My family loves pasta dishes and I love quick and easy dinners. That’s why this pasta is a hit in my home. This simple Mediterranean Chicken Tomato Pasta is textbook Mediterranean diet deliciousness! It is amazingly quick and easy to make, and it tastes amazingly light and fresh! This dish tastes like it’s cooked all day, but it only takes 25 minutes from start to finish! This pasta is proof that simple doesn’t mean bland for sure.
- 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
Step 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.
Step 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.
Step 3: Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.
Macerate the tomatoes with a little salt before making this pasta, and you’ll be amazed at the difference. The salt concentrates the tomato flavor and helps loosen the tomato juices, which are great in addition to the tangy dressing.
Calories: 642, Fat: 21g (sat 7g), Protein: 42g, Carbohydrate: 70g, Fiber: 4g, Cholesterol: 89mg, Sodium: 480mg