This meal of spaghetti with gemelli is incredibly tasty and is sure to impress. Must come with a breath mint!
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ tablespoons olive oil, divided
- 2 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons butter
- 3 tablespoons minced garlic
- 8 sprigs fresh cilantro
- 8 leaves fresh basil
- 1 cup grated Parmesan cheese
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper
- 1 (16 ounce) package gemelli pasta
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large, deep skillet. Add chicken and cook until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and cut into small chunks.
- Add remaining oil, butter, and garlic to the skillet and begin cooking over low heat. Add cilantro and basil and stir to keep the mixture moving. Slowly add cooked chicken, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper. Cook, stirring often to keep the cheese from burning, for about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Drain pasta and return to the pot. Pour in sauce and toss to coat.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 21 g |
| Saturated Fat | 5 g |
| Sodium | 490 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |