Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast and Pesto Recipe

Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast and Pesto Recipe

  • 1 (13.25 ounce) box Barilla® Whole Grain Spaghetti
  • 1 chicken breast, cut in half lengthwise and pounded thin
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 garlic cloves, chopped, divided
  • salt and black pepper to taste
  • 4 sprigs fresh thyme, divided
  • 2 cups small broccoli florets
  • 1 pint cherry tomatoes, halved
  • 1 (4 ounce) jar pesto
  1. Marinate chicken breast with 2 garlic cloves, 2 tablespoons of olive oil, black pepper and 2 sprigs thyme for about two hours.
  2. Bring a large pot of water to a boil.
  3. In a skillet saute remaining garlic in olive oil. Just before garlic turns yellow add broccoli and saute three minutes. Add cherry tomatoes and saute for 2 minutes, season with salt and pepper.
  4. Meanwhile, grill the chicken on both sides until cooked thoroughly, season with salt and cut into strips.
  5. Cook pasta according to package directions; drain and toss with veggies and pesto.
  6. Top with grilled chicken and remaining thyme leaves before serving.
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