Chicken Basil Aoili Pasta

(Photo credit (c) 2017 by Tristan Sullivan)

For some odd reason, I accidentally deleted this recipe by mistake, and it made me sad – luckily enough, I do have the original recipe saved in my DotFit account, so I can re-post it here (especially since I make this dish often because it’s so simple, yet so good!).

This is one of my first macro-recipes that I revamped sometime last year – I remember my best friend talking about this dish so much when he started eating in macros that my mouth started watering every time he talked about it.  So, I took it upon myself to experiment with macro-style cooking with this dish that I was excited that it turned out delicious!

Since the sauce is based on mainly basil, garlic, olive oil and parmesan cheese, I paired the nuttiness of the parmesan with whole wheat pasta – normally, I try to stay away from whole wheat anything (since it has such a harsh taste), but surprisingly, it works really well with any parmesan cheese based sauce.  For protein, I added chicken breast that adds an additional depth and heartiness to the dish.  Also, in order to deepen the cheesy flavor, I added nutritional yeast (which was a surprising addition AND added protein to the overall dish)

So here it is, folks – a simple, yet delicious way to eat in your macros – take this recipe out for a spin!

(makes 7 servings)

1 14 oz. box of whole wheat pasta
18 oz. boneless skinless chicken breast
1/4 cup olive oil
1 tsp. crushed garlic
1/4 cup nutritional yeast
1 cup parmesan cheese
2 cups fresh basil, chopped
1 tsp. salt
1/2 tsp. black pepper

1.  Cook pasta as directed on the box and drain.  Set aside.  (Please note – add up to 1 tbsp. salt in the cooking water to season the pasta)
2.  Rub 1/2 tsp. salt and 1/4 tsp. pepper on chicken breasts.  Set aside.
3.  In a skillet or grill pan, lightly spray with cooking oil and sear chicken breasts 3-5 minutes per side until the internal temperature reaches 165 degrees F.  Set aside.
4.  In a small skillet under medium low heat heat, add olive oil and garlic and saute until garlic is fragrant but still soft (about 1-2 minutes).
5.  Dice chicken into 1/4 inch cubes and chop basil into ribbons.
6.  In a mixing bowl, add pasta, chicken, olive oil mixture, nutritional yeast, basil, remaining salt & pepper, and parmesan cheese and mix until well-combined.

 

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