Whole Wheat Pasta with Chicken and Basil

With 446 kcal and 40g of protein, the fiber content of the whole wheat pasta ensures long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 60g whole wheat pasta (dry) · 222 kcal in the whole recipe
• 120g chicken breast · 127 kcal in the whole recipe
• 1.5 tomatoes, grated · 27 kcal in the whole recipe
• 2 cloves garlic · 8 kcal in the whole recipe
• 1.5 tsp olive oil · 62 kcal in the whole recipe
• Fresh basil, salt, black pepper

Method

1. Fill a large pot halfway with water and turn the stove to high heat.

   

2. Once the water starts boiling vigorously, drop in 60 grams of whole wheat pasta.

   

3. Boil the pasta for about 10 minutes; break one with a fork, if the center is not hard, it is cooked.

   

4. Drain the cooked pasta using a colander and set it aside.

   

5. Slice the chicken breast into long, thin strips on a cutting board.

   

6. Pour 1.5 teaspoons of olive oil into a non-stick pan and heat it over medium heat.

   

7. Add the chicken to the pan and cook for about 5 minutes, stirring until the color turns white.

   

8. Crush two cloves of garlic with the side of a knife, mince them finely, and add to the chicken.

   

9. Pour 1.5 grated tomatoes into the pan, then sprinkle with salt and pepper.

   

10. Turn the stove to low heat and cook for 8-10 minutes until the tomatoes thicken and reduce.

    

11. Add the boiled pasta to the pan and stir until it is fully coated with the sauce.

    

12. Tear the fresh basil leaves by hand, sprinkle over the top, and serve.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.