Barilla® Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast & Pesto2015-03-30
It’s a classic flavor combination of tomatoes, basil, and chicken. Try using diced seeded heirloom tomatoes in place of the cherry tomatoes for variety. Grilled meaty fish would also be good with this.
- 3 1/8 lb. Barilla Whole Grain Spaghetti
- 3 lb. boneless skinless chicken breasts, pounded
- 3/4 cup extra-virgin olive oil
- salt and pepper
- 16 cloves garlic, minced
- 16 sprigs fresh thyme
- 6 1/4 cups broccoli florets
- 6 1/4 cups cherry tomatoes, halved
- 3 cups basil pesto
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Marinate the chicken with half of the garlic, 1/4 cup of the olive oil, and several sprigs of thyme. Season with salt and pepper and refrigerate for 2 hours.
At service, mark the chicken on the grill. Cook until slightly underdone. Slice it into strips.
For each serving, to order: Reheat about 1 cup pasta in simmering water.
In a saute pan, heat 1 tsp. oil and a large pinch of garlic. Cook for 1 minute.
Add 1/4 cup broccoli and 1/4 cup tomatoes and cook to heat through, until broccoli is crisp-tender. Season with salt and pepper.
Drain the pasta and add it to the vegetables with 2 oz. chicken and about 1 oz. pesto. Add some pasta cooking water to thin the sauce as needed.
Heat through and plate. Garnish with a sprinkle of fresh thyme.
Chef Recommended Cuts
- Whole Grain Linguine
- Whole Grain Penne
- Whole Grain Spaghetti
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.