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Spaghetti with Grilled Chicken and Tomatoes

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We had our first 90 degree day this week and I was so not ready for it!  I bet the electric bill I just paid will be my last “low” one till the Fall!  When it’s heating up outside, the last thing I want to do is to heat the house up more by turning on the oven!  I whipped up this no-fuss meal in no time! It’s high on flavor, low in calories and if you use a pasta that is either whole wheat one that
has extra fiber it in, all the better for you!  It’s so versatile too – change up the vegetables to suit your tastes or for what you have on hand.  Use a different pasta or even replace the chicken with shrimp.  I love recipes like this because you can literally make it a couple nights of the week and it won’t be the same dish!

 
Ingredients:
 
4 boneless, skinless chicken breasts, marinated with Mediterranean Herb Marinade
1 medium zucchini, sliced and quartered (1 inch quarter pieces)

12 oz box of spaghetti  (I used Ronzoni Smart Taste)
2 cups grape tomatoes
4 – 6 cloves garlic, minced
1 tablespoon extra virgin olive oil
4 tbsp chopped fresh basil

 
Instructions:
 
Preheat your grill and over medium heat, grill the chicken breasts till they are done – about 15- 20 minutes depending on size and thickness.  Chop into bite sized pieces, keep warm (cover with foil) and set aside.
 
While chicken is grilling – bring a large pot of water to boil and cook the spaghetti noodles according to the package directions. Reserve about 1/2 cup of the pasta water.  Drain and keep warm.  To keep the noodles warm, I simply place a lid over the strainer that I drained them in and it does a good job of keeping most of the heat in. 
 
The pot that you cooked the noodles in can be used to finish cooking the whole meal or you can use a large skillet.  I try not to make more dishes than I need so this one-pot meal is great!
 
In the pot, heat the olive oil on med-high heat.  Add garlic, zucchini, and tomatoes (you can cut the tomatoes in half if you want to, I didn’t).  Saute the garlic, zucchini, and tomatoes till the vegetables are tender yet a bit crisp.  It doesn’t take long, maybe about 5-7 minutes.  
 
Add the chicken back in, stir, and heat a minute or two.  Add the spaghetti noodles to the mix and toss well letting the olive oil in the pan get all through the noodles.  If the noodles seem a bit dry, add a little of the reserved pasta water and toss again.  
 
Add the fresh basil and toss again.  Serve and top with grated Parmesan cheese if desired.
 
 

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