Chicken Margherita Pasta

By kimvess

Ingredients

• FOR THE BREAD CRUMBS, SAUTÉ:
• 1 cup fresh bread crumbs
• 2 Tbsp. minced fresh garlic
• 2 Tbsp. olive oil
• 2 Tbsp. shredded Parmesan
• FOR THE PASTA, COOK:
• 8 oz. dry linguine
• HEAT:
• 2 Tbsp. olive oil.
• 1 lb. boneless, skinless chicken breasts, seasoned with salt and black pepper
• ADD:
• 4 cups grape tomatoes
• 1 ⁄2 tsp. red pepper flakes
• 8 oz. fresh mozzarella, diced
• 1 cup thinly sliced fresh basil
• Salt and black pepper to taste

Details

Servings 4
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

For the bread crumbs, sauté crumbs and garlic in 2 Tbsp. oil in a nonstick skillet over medium head, stirring frequently, until crumbs are golden brown. Transfer crumbs to a bowl and add Parmesan.

For the pasta, cook linguine in a large pot of boiling salted water according to package directions; drain, reserving 1⁄2 cup pasta water.

Heat 2 Tbsp. oil in a large sauté pan and sauté, 4 minutes per side. Transfer chicken to a plate to cool, then slice.

Add tomatoes and pepper flakes to the pan and cook until tomatoes begin to burst, then crush with a potato masher leaving some tomatoes whole. Add linguine and enough reserved pasta water to coat linguine with sauce.

Transfer linguine to a serving bowl and toss with mozzarella, and basil; season with salt and black pepper and top with chicken. Top each serving with bread crumbs.

Nutrition Information
Per serving: 781 cal; 34g total fat (12g sat); 122mg chol; 437mg sodium; 70g carb; 5g fiber; 48g protein