Not only is this hearty restaurant-style pasta delicious, it's a breeze to put together. Welcome it into your weeknight meal rotation.
1 450-g pkg linguine
1/3 cup garlic butter, divided
2 skinless, boneless chicken breasts, thinly sliced
2 pints cherry tomatoes, halved
2 cups packed baby spinach
1/4 tsp salt
Melt 1 tbsp garlic butter in a large non-stick frying pan over medium-high. Add chicken. Cook until chick--en is golden, 4 to 5 min. Transfer chicken to a plate.
Protein 41g, Carbohydrates 93g, Fat 21g, Fibre 6g, Sodium 409mg.
Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso.