Monday, December 15, 2008

Chicken Spaghetti with Fresh Tomatoes and Basil

I wanted so bad to go healthy this week that I thought of lifting a cold spaghetti recipe from Sonlight Garden and making it according to my own taste.

As a result and as if very apt with the colors of the season, I was able to make this Chicken Spaghetti. It's made up of 6 pieces of big red tomatoes (chopped), 1 whole garlic (minced), about 1/4 cup of chopped basil, lots of olive oil and salt and pepper to taste. I mixed all of these ingredients in a bowl and let it sit in the ref for 2 days. By doing this, the taste really gets savory and herb-y (if there is such a thing).

Last night, I added to this mixture a cup of boiled chicken (shredded), a small pouch of tomato sauce and 1/4 of a block of cheddar cheese and cooked it under low fire. This recipe is good for about 1/2 kilo of spaghetti. After cooking, I mixed the pasta with the sauce and topped it with yummy (but expensive) parmesan cheese.

So where did it end up?


This is by far the yummiest lunch I've tasted in years (the picture didn't do justice but I swear it's good!). It tastes like a salad and smells like a salad. And it's healthy too. :-)

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