- 12 oz cherry tomatoes halved
- 2 tbsp extra virgin olive oil
- 20-25 basil leaves julienned
- 1 1/2 tbsp garlic minced
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 8 oz thin spaghetti
- 1/2 cup parmesan grated
- 2 cups cooked chicken
Combine cherry tomatoes, olive oil, minced garlic, fresh basil, salt and red pepper flakes to a large bowl. Cover with cling wrap. Let it sit for a 2-3 hours or up to overnight.
Bring spaghetti noodles to a boil in a large pot according to package instructions. Drain and set aside.
Add spaghetti to cherry tomato mixture, toss to combine. Add parmesan cheese, toss to combine again. Lastly, add chicken. Toss to combine.
Serve and enjoy!
Calories: 612kcal | Carbohydrates: 63g | Protein: 41g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 1136mg | Potassium: 676mg | Fiber: 3g | Sugar: 5g | Vitamin A: 963IU | Vitamin C: 28mg | Calcium: 251mg | Iron: 3mg