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
Cook pasta in a large pot of boiling water, following package directions but omitting salt, until tender, 7 to 8 min. Drain and return to pot.
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.
Add remaining garlic butter and tomatoes to pan. Cook, stirring often, until tomatoes just start to soften, 1 to 2 min. Transfer chicken, tomatoes and any liquid into pasta, tossing to coat. Stir in spinach and salt. Season with fresh pepper.
Calories 715, 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.
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