By Vince Winter
Grilled Cherry Tomato and Chicken Pasta
The simplicity of this summer tomato and chicken pasta earns it a spot on your weeknight rotation all summer long. It’s made with an easy yet seemingly elegant tomato sauce that cooks in the same amount of time it takes you to cook your pasta.
Updated at: Thu, 17 Aug 2023 10:04:57 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
31
High
Nutrition per serving
Calories543.4 kcal (27%)
Total Fat17.4 g (25%)
Carbs65 g (25%)
Sugars7.2 g (8%)
Protein30.4 g (61%)
Sodium247.8 mg (12%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6 cupscherry tomatoes
halved
1.5 poundschicken breast
6 clovesgarlic
minced
3 tablespoonsbalsamic vinegar
3 tablespoonsolive oil
½ cupfresh basil
1 teaspoonoregano
salt
pepper
freshly ground, to taste
1 poundpasta
Garnish
Instructions
Step 1
1. Gently toss all ingredients (except the pasta and chicken).
Step 2
2. Place on a foil-lined pan. Grill and roast at approx. 325°F for 5-8 minutes or until softened. Remove the tomatoes from juices (save) and place on a tin foiled sheet to create a little bit of char.
Step 3
3. Coat chicken with salt and pepper and grill to internal temp 165F
Step 4
4. When done, slice chicken and toss with other ingredients in step 1.
Step 5
5. Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and place in a large bowl.
Step 6
6. Add tomatoes (and all juices) to the pasta and toss to combine.
Step 7
7. Serve and garnish with fresh herbs and parmesan cheese.
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