Summer Chicken & Basil Pasta

Summer Chicken & Basil Pasta

  • Recipe serves: 4
  • Prep Time 20 min
  • Cook Time 15 min


  • 1 lb. thinly sliced boneless, skinless chicken breast halves
  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 cloves garlic
  • 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 ounces whole grain spaghetti, cooked and drained
  • 1/4 cup grated Parmesan cheese


  1. Season chicken, if desired, with salt and ground black pepper.
  2. Melt 2 tablespoonsI 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.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 serving
Amount Per Serving
Calories 440
Calories from Fat 110
Total Fat 12 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 340 mg
Total Carbs 47 g
Dietary Fiber 8 g
Sugars 2 g
Protein 37 g
Calcium 10 %
Iron 15 %
Vitamin C 20 %
Vitamin A 30 %