Ingredients

Scale

8 oz fusilli pasta
1.5 lbs skinless chicken breasts
2 ripe peaches
1 cup fresh basil leaves
1 cup cherry tomatoes
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 garlic clove, minced
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C) or grill over medium-high heat.
Cook pasta according to package instructions; drain and set aside.
Season chicken with salt, pepper, and garlic; grill or bake for 8-12 minutes until cooked through.
Rest chicken, then slice into strips.
Dice peaches and halve cherry tomatoes.
Toss warm pasta with olive oil, salt, and pepper in a large bowl.
Add sliced chicken, peaches, cherry tomatoes, and basil.
Drizzle with balsamic vinegar and gently mix until coated.

Notes

Resting chicken before slicing locks in juices
Fusilli can be swapped for penne or farfalle
Add mozzarella or arugula for extra creaminess or crunch
Best served within 24 hours of refrigeration for optimal texture

Author: Justin
Prep Time: 20
Cook Time: 15
Category: High Protein Meals
Method: Grilling/Baking/Tossing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 12g
Sodium: 480mg
Fat: 24g
Saturated Fat: 4g
Carbohydrates: 55g
Fiber: 4g
Protein: 42g
Cholesterol: 120mg