Summer Chicken & Basil Pasta

Serves: 4

Preparation Time: 20 Minute(s)

Cook Time: 15 Minute(s)

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Ingredients
- 
1 lb. thinly sliced boneless, skinless chicken breast halves
- 
4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
- 
2 cloves garlic, chopped
- 
2 cups cherry tomatoes, halved
- 
1 can (14.5 oz.) fat free reduced sodium chicken broth
- 
1/4 cup loosely packed fresh basil leaves, thinly sliced
- 
8 oz. whole grain spaghetti, cooked and drained
- 
1/4 cup grated Parmesan cheese
Instructions

Season chicken, if desired, with salt and ground black pepper.

Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.

Melt remaining 2 tablespoons Spread in same skillet over medium heat and cook garlic 30 seconds. Stir in tomatoes and cook, stirring frequently, 2 minutes.

Add broth and bring to a boil over medium-high heat. Cook, stirring frequently, 2 minutes. Stir in chicken, basil and spaghetti; heat through.

Turn into serving bowl, then sprinkle with Parmesan cheese.

TIP: Try using 1 lb. shrimp and/or scallops instead of chicken.

Cost per recipe*: $9.87.

Cost per serving*: $2.47.

*Based on average retail prices at national supermarkets.

Nutrition Information Per Serving

Calories 460, Calories From Fat 130, Saturated Fat 4g, Trans Fat 0g, Total Fat 14g, Cholesterol 75mg, Sodium 340mg, Total Carbohydrates 48g, Sugars 2g, Dietary Fiber 8g, Protein 37g, Vitamin A 30%, Vitamin C 20%, Calcium 10%, Iron 15%

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