Spaghetti with Chicken and Grape Tomatoes
A simple, fresh pasta dish with seared chicken, grape tomatoes, garlic, and basil.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 1 lb skinless chicken breast halves diced into 1-inch cubes
- cooking spray
- 1/2 tsp dried oregano and dried basil (combined total)
- kosher salt to taste
- freshly ground black 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 fresh basil chopped
Instructions
- Bring a large pot of salted water to a rolling boil.
- Season the diced chicken generously with kosher salt, fresh pepper, and the dried herb mixture (oregano and basil).
- Heat a large skillet over high heat, spray lightly with cooking spray, then add the chicken and cook 3–4 minutes until no longer pink; remove and set aside.
- Add the spaghetti to the boiling water and cook according to package directions; before draining, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, return the skillet to high heat and add the olive oil.
- Add the chopped garlic and sauté briefly until golden (avoid burning), then add the halved grape tomatoes, season with salt and pepper, reduce heat to medium-low, and cook about 4–5 minutes until tomatoes soften.
- Add the drained pasta to the skillet with the tomatoes and toss to combine, adding reserved pasta water a little at a time if the mixture seems dry.
- Return the cooked chicken to the skillet, add the chopped fresh basil, toss everything together to heat through, then serve with grated cheese if desired.
Notes
- Reserve pasta water to adjust sauce consistency.
- Do not burn the garlic; cook until just golden.
- Use gluten-free or whole-wheat spaghetti to suit dietary needs.
- Dice chicken into uniform 1-inch pieces for even cooking.