This is a company worthy dish that will definitely impress.
It is also a great example of how you CAN eat pasta and balance your blood sugar too. The protein, healthy fat, and fiber all help with blood sugar control. But what I really love about this dish is the fresh garlic and beautiful basil. Both are full of antioxidants and feel-good flavors!
If you would like a plant-based version that is still high in protein, use chickpea pasta and omit the chicken and cheese. Chickpea pasta is also gluten free. Highly satisfying, lots of protein, and perfect for meatless monday!Print
Try this recipe if you are looking for a metabolism-friendly pasta dish or if you just want to impress dinner guests!
1 1/2 pounds of diced chicken breast (about 4 breasts)
8 oz of whole wheat pasta
4 clove garlic, finely chopped
4 cups cherry tomatoes
1/2 cup olive oil
1 tbsp italian seasoning
1 tsp sea salt (divided)
Pepper to taste
1 bunch of basil cut into ribbons
1/4 cup parmesan cheese
- Make pasta according to package directions. Rinse under cold water and set aside.
- While pasta is cooking, cook the chicken. Heat a tablespoon of olive oil in a frying pan, add cubed chicken, season with 1/2 the salt and Italian seasoning, and saute for about 10 minutes, or until fully cooked.
- In a large saucepan, add remaining oil, tomatoes, garlic, remaining 1/2 of salt, pepper and cook on medium high heat for about 20 minutes or until all the tomatoes have bursted.
- Incorporate the basil, cooked chicken and pasta. Serve topped with parmesan cheese and some extra fresh basil.
Keywords: chicken penne