Summer Chicken & Basil Pasta

Ingredients

• 1 lb. thinly sliced boneless, skinless chicken breast halves
• 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
• 2 cloves garlic, chopped
• 2 cups cherry tomatoes, halved
• 1 can (14.5 oz.) fat free reduced sodium chicken broth
• 1/4 cup loosely packed fresh basil leaves, thinly sliced
• 8 oz. whole grain spaghetti, cooked and drained
• 1/4 cup grated Parmesan cheese

Directions

1. Season chicken, if desired, with salt and ground black pepper.
2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
3. Melt remaining 2 tablespoons Spread in same skillet over medium heat and cook garlic 30 seconds. Stir in tomatoes and cook, stirring frequently, 2 minutes.
4. Add broth and bring to a boil over medium-high heat. Cook, stirring frequently, 2 minutes. Stir in chicken, basil and spaghetti; heat through.
5. Turn into serving bowl, then sprinkle with Parmesan cheese.

• TIP: Try using 1 lb. shrimp and/or scallops instead of chicken.
• Cost per recipe*: $9.87.
  
  Cost per serving*: $2.47.
  
  *Based on average retail prices at national supermarkets.