Tomato Basil Chicken

We’ve made this recipe a couple of times now and love that it’s both easy to make and healthy, but also tastes fantastic. It came from one of our new favorite websites, Eat Better America, and there’s not a singe bad-for-you thing in it.

8 oz uncooked whole wheat fettuccine
2 tsp olive/vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped*
2 cups cubed cooked chicken or turkey breast
3 Tbsp chopped fresh or 1 tsp dried basil leaves
1/2 teaspoon salt
1/8 tsp red pepper sauce

Cook and drain fettuccine as directed on package. Cover to keep warm.

Meanwhile, in a 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except pasta; reduce heat to medium.

Cover and cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.

*If you don’t have fresh tomatoes on hand, you can substitute 2 14.5-oz cans of diced tomatoes. We did, and it definitely saved us on prep time.

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