A Mediterranean chicken dish packed with the healthy goodness of tomatoes, olive oil, and almonds.
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Main Dish, pasta
Servings: 5
Ingredients
For the pesto:
1 1/4c.sun dried tomatoes (dry, not packed in oil)
1/2c.slivered almonds
1/2c.extra virgin olive oil
3Tbsp.fresh lemon juice
2garlic cloves
salt and pepper, to taste
For the chicken and pasta:
8oz.whole wheat spaghetti
1Tbsp.olive oil
5boneless, skinless chicken breast halves, pounded to 1/2-inch thickness
1/2tsp.dried basil
1/2tsp.dried oregano
1/2tsp.salt
1/2tsp.pepper
1/2tsp.garlic powder
Instructions
Make the pesto:
Add tomatoes, almonds, olive oil, lemon juice, and garlic to the bowl of a food processor. Process until nearly smooth, then taste and add salt and pepper to your liking. Set pesto aside.
Make the pasta and chicken:
Make the spaghetti according to package directions.
Meanwhile, season chicken on both sides with basil, oregano, salt, pepper, and garlic powder.
In a large nonstick skillet, heat 1 Tbsp. olive oil over medium-high heat. Add seasoned chicken and cook about 4 minutes per side or until internal temperature reaches 165 degrees F.
Serve immediately: assemble entree with any combination of spaghetti, pesto, and chicken you like!