YOUR SOLIN GENERATED RECIPE
Fresh Herb Tomato Pasta with Roasted Garlic
A light yet satisfying pasta dish that brings together the sweetness of cherry tomatoes, the robust flavor of roasted garlic, and the freshness of basil and parsley, all tossed with whole wheat pasta and tender grilled chicken breast for a balanced, protein-packed meal.
INGREDIENTS
1.5 oz Whole Wheat Pasta
3 oz Chicken Breast
1 cup Cherry Tomatoes
0.5 cup Cannellini Beans
2 cloves Garlic
0.5 tbsp Extra Virgin Olive Oil
0.25 cup Fresh Basil
0.25 cup Fresh Parsley
PREPARATION
Preheat your oven to 400°F to roast the garlic. Place the garlic cloves (with their skins on) on a small piece of foil, drizzle lightly with a tiny bit of olive oil, and wrap securely. Roast in the oven for 20 minutes until soft and fragrant.
Meanwhile, bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
Season the chicken breast with salt and pepper. Grill or pan-sear the chicken over medium-high heat for about 5-6 minutes per side until fully cooked. Once done, let it rest for a few minutes before slicing into bite-sized pieces.
In a large skillet over medium heat, warm the remaining olive oil. Add the halved cherry tomatoes and lightly sauté for 2-3 minutes until they soften slightly.
Squeeze the roasted garlic out of its skins and mash it slightly before stirring it into the tomatoes.
Add the cooked pasta, cannellini beans, and sliced chicken to the skillet. Toss everything gently, adding a splash of reserved pasta water if needed to loosen the sauce.
Stir in the freshly chopped basil and parsley, then season with additional salt and pepper to taste.
Serve warm and enjoy your fresh herb tomato pasta with roasted garlic!