Knife, Stovetop, Frying pan, Pot (large)
Peel & thinly slice the garlic.
Thinly slice the basil.
In a pot of salted, boiling water, cook the spaghetti according to package directions. Reserve some pasta water & set to the side. Drain the spaghetti.
Heat a drizzle of oil in a skillet over medium-high heat. Add the chicken & season with salt & pepper. Cook undisturbed for 5-8 min. Flip & cook for an additional 5-8 min or until the chicken is fully cooked through. Transfer to a cutting board.
Lower the heat to medium-low. In the same pan, add an additional drizzle of olive oil. Add the garlic & sauté for 2 min.
Wash the cherry tomatoes & add them to the pan. Cook for 5-7 min until they begin to soften. Lightly mash them with the back of a spoon or spatula to release their juices. Season with salt & pepper.
In the pan with the tomatoes, add in the reserved pasta water, drained pasta & grated parmesan cheese. Stir to combine. Cook for 3-4 min until a light sauce forms.
Top the pasta with basil & stir. Remove the pan from the heat.
Slice the chicken, add it to the pasta. Serve, garnished with additional basil & parmesan cheese. Enjoy!
For 'al dente' pasta, drain your pasta a few minutes earlier than the package directions say :-)
- Marcy, Food Editor
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cherry Tomato & Chicken Pasta" contains 627 Energy, 23 g of Fat, 59 g of Carbohydrates, 50 g of Protein, 4 g of Fiber.