Categories: Pasta

Ingredients

• 8 oz. uncooked spaghetti
• 1 tbsp. olive oil
• 4 chicken breast cutlets
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 4 cups cherry tomatoes
• 1/4 cup dry white wine
• 1/2 cup thinly sliced fresh basil, divided
• 1 medium carrot, peeled and grated
• 3 oz. fresh mini mozzarella balls
• 2 oz. Parmesan, grated and divided

Directions

1. Cook pasta as directed, omitting salt and fat; drain.

2. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 tsp salt and pepper and add to pan; cook 2-3 minutes on each side. Remove chicken from pan; keep warm.

3. Add remaining 1/4 tsp salt, tomatoes, wine, 1/4 cup basil, and carrot to drippings in pan; bring to a boil. Cook 3 minutes or until tomatoes begin to break down, stirring frequently. Reduce heat, and simmer 5 minutes or until slightly thickened. Remove pan from heat; stir in mozzarella and 1/4 cup Parmesan.

4. Divide pasta among 4 bowls. Top evenly with chicken, sauce, and remaining 1/4 cup basil and 1/4 cup Parmesan.

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