I love one skillet meals. Less dishes usually (always a bonus) and they usually come together quickly and without a fuss. All excellent qualities in a dish. This one isn’t the fanciest dinner you’ll ever put on the table but it’s quick, easy and tasty as well as making 6 servings which for me meant dinner for a week. I love cooking up a big batch of something on Sunday; it means I don’t have to cook again until Friday (Saturday if I play the cards right and have frozen pizza on Friday night). I am a lucky person who can actually eat the same thing for 5 days in a row but I know not everyone can do that. So, make this when you’re expecting guests and want to impress without a lot of effort.
1/2 pound boneless, skinless chicken breast, chopped into bite-size pieces
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher or sea salt
3 cloves garlic, thinly sliced (I used minced as that was what I had in the fridge and it was fine)
1 cup sliced mushrooms
1 cup (1/2 pint) grape tomatoes, sliced in half
10 ounces whole wheat spaghetti
1/2 cup chopped fresh basil leaves
1/4 teaspoon black pepper
3/4 cup freshly grated Parmesan cheese
- Pour one tablespoon of olive oil in a pot or large skillet over medium heat. Add chicken pieces and mushrooms and cook until chicken is golden and mushrooms softened, about 8-10 minutes.
- Add garlic and tomatoes and cook for one additional minute. Remove chicken mixture and place in a bowl while cooking pasta.
- Bring to a boil in the same pot or skillet, 4 cups of water. Add salt and pasta. Cook until al dente, approximately 9 minutes or according to the pasta instructions.
- Drain off most of the water, leaving about 1/2 cup in the skillet. Add to the pasta, chicken mixture, basil, pepper, parmesan cheese, and remaining olive oil, toss to combine.
Original recipe from SkinnyMs. (that’s right, it’s semi-healthy for you!)