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  • Andrea Tavares


Serving Size : 1 1/2 cups: 330 Cals

25 Protein

48 Carbs

7 Fats

This 20-minute pasta recipe with chicken and grape tomatoes is bursting with flavor and is easy to make. A great way to use those summer tomatoes!


  • 2 skinless chicken breast halves (1 lb), diced in 1 inch cubes

  • cooking spray

  • 1/2 tsp each of dried oregano and dried basil

  • kosher salt and fresh pepper, to taste

  • 8 oz spaghetti, gluten-free or whole wheat

  • 2 cups grape tomatoes, halved

  • 6 cloves garlic, smashed and coarsely chopped

  • 4 tsp extra virgin olive oil

  • 4 tbsp chopped fresh basil


  1. Bring a large pot of salted water to boil.

  2. Season chicken generously with salt, pepper, oregano and basil.

  3. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook for about 3-4 minutes, until it is no longer pink.

  4. Remove chicken and set aside.

  5. Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

  6. While pasta cooks, add olive oil to the skillet on high heat.

  7. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes.

  8. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water.

  9. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.

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