Have a delicious dinner on the table in less than 30 minutes that includes brain-boosting healthy fats, lean protein, and lycopene, a plant compound high in tomatoes linked to improved heart health, cancer prevention, and even protection against sunburns!
Prep: 10 minutes
Cook: 25 minutes
3 boneless, skinless chicken breasts, sliced in half to make 6 thin cutlets.
3 Tbsp olive oil
3 cloves garlic, minced
1 pint grape tomatoes, sliced in half
3/4 cup half & half
1/2 cup store-bought pesto
12 oz dry spaghetti of choice
Season the chicken with salt and pepper on both sides.
Heat half of the olive oil in a large skillet over medium heat. Add the chicken and cook about 4 minutes per side until just cooked through. Remove the chicken from the pan and tent loosely with aluminum foil.
Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
Add the half and half and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
While the sauce is simmering, cook the spaghetti according to package instructions.
Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through.
Add the spaghetti and toss to coat in the sauce.
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