Chicken and Whole Wheat Spaghetti Topped with Marinara Sauce, Served with Asparagus

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(from jpoblete77’s recipe box)

Serves 4 people

Categories: Healthy Dinner, Healthy Lunch

Ingredients

  • • 2 2/3 dry cup shallots, chopped, fresh
  • • 2 tablespoon olive oil, extra virgin
  • • 8 ounces pasta, spaghetti, whole wheat, dry
  • • 20 ounces grilled chicken breast strips
  • • 2 dry cup spaghetti sauce, jarred or canned
  • • 1/2 teaspoon basil, dried
  • • 1/2 teaspoon onion powder
  • • 1/2 teaspoon cayenne pepper, ground
  • • 1/2 teaspoon thyme, ground
  • • 1/2 teaspoon salt
  • • 3 dry cup asparagus, cooked, drained

Directions

  1. • Pre-heat oven to 350°F.

  2. • In an oven safe pan add shallots and 1/2 of the olive oil. Roast in oven for 25-30 minutes or until the shallots start to become golden brown and soft.

  3. • In the meantime, cook pasta according to package directions.

  4. • While pasta cooks, dice chicken strips. Add to marinara sauce and heat. Pour sauce over pasta.

  5. • Once shallots are done, remove and place in a small bowl.

  6. • Add remaining olive oil, basil, and spices. Combine shallot mixture and pour over asparagus before serving.

  7. • Serve pasta and chicken with asparagus and roasted shallots on the side.

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