Speedy Spaghetti with Chicken and Fresh Tomato

To make this easy pasta recipe, simply combine cooked spaghetti noodles with chopped cooked chicken, fresh tomato, basil, and goat cheese and toss with olive oil.   Serve with garlic bread for a simple dinner.

Yield:

4 Servings

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 642
Fat 21 g
Satfat 7 g
Protein 42 g
Carbohydrate 70 g
Fiber 4 g
Cholesterol 89 mg
Sodium 480 mg

Ingredients

12 ounces uncooked spaghetti
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
6 ripe plum tomatoes, seeded and cut in 1/4-inch dice
12 ounces cooked boneless chicken, torn in pieces (3 cups)
1/2 teaspoon salt
Freshly ground black pepper
2 tablespoons chopped fresh basil
1 (4 to 5 oz.) log fresh goat cheese, crumbled

Preparation

Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. Reserve 1 1/2 cups cooking liquid from pasta. Drain spaghetti in a colander and reserve.

Heat oil over medium heat in same pot. Add onion and cook, stirring, until softened, about 5 minutes. Return pasta to pot along with tomato, chicken and pasta liquid. Toss well and season with salt and pepper to taste.

Transfer pasta to plates. Sprinkle with basil, dot with crumbled goat cheese and serve immediately.

Note:

August 2005