I’m super into this dish because it’s filling, hearty, cheesy and nutritious. “Nuff said, get at this.
Estimated Time: 30 minutes
Ingredients (serves 4):
- Whole Wheat Pasta: 8 oz, dry
- Chicken Breast: 4.5 oz
- Broccoli: 1/2 head, chopped
- Cherry Tomatoes: 2 handfuls
- Fat Free Feta Cheese: 1/2 cup
- Olive Oil: 1 tbsp
- Salt (for boiling water): 1 tbsp
- Salt (garnish): 1 tsp
Butterfly the chicken breast, lightly season each side and bake in a small conventional oven at 350 for about 10 minutes. Meanwhile, boil a pot of water, add in the tablespoon of salt and cook the dry pasta as directed. While you wait, cut up the broccoli and cherry tomatoes. When the pasta becomes al dente, add and mix in the chopped broccoli to the boiling pasta and continue to cook for about 3 more minutes. Strain the pasta and broccoli, pour the remains in a large bowl and mix in the olive oil, salt and feta cheese. The chicken should be done by now, so take it out of the oven and cut it up into small bite-sized pieces. Last but not least, add in the chicken and sliced tomatoes to the pasta mixture. I intentionally kept this low in oil, but if you’re not concerned with a little extra oil love, feel free to add in more oil or cheese.