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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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An easy, healthy meal Ingredients:
8 ounces multi-grain thin spaghetti |
2 1/2 cups water |
1/3 cup sun-dried tomato pesto |
1 tablespoon capers |
2 tablespoons butter |
4 boneless chicken breasts |
3 ounces fresh arugula |
Directions:
1. Preheat grill. Meanwhile, break pasta in half while placing in a large saucepan. Stir in water, tomato pesto, capers, and butter. Cover and bring to boil on medium-high, stirring often.
2. Place chicken on grill, close lid. Grill for 6-7 minutes, turning occasionally, or until internal temperature reaches 170 degrees F.
3. When past boils, reduce to medium and simmer 6-9 minutes, stirring often, until most of liquid is absorbed.
4. Stir arugala into pasta and cook 1-2 more minutes, stirring often, until leaves are wilted. Slice chicken thinly and arrange over pasta.
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