3/4 tsp Kosher salt 3 oz whole wheat fettuccine 1/4 tsp freshly ground black pepper 2 tsp olive oil 2 oz boneless, skinless chicken breast, pounded to 1/4-inch thick 1/2 small red onion, diced 1/2 tsp white wine vinegar 1 pint grape or cherry tomatoes, halved 1 tbsp chopped basil 1 tbsp chopped parsley 2 oz feta, crumbled 1 squeeze of fresh lemon juice
The following recipe is from The Culinary Institute of America’s cookbook, The Diabetes-Friendly Kitchen (2012, John Wiley & Sons, Inc.) by Jennifer Stack, MS, RD, CDE.
Bring 2 quarts of water to a boil and add 1/2 teaspoon of the salt. Cook the fettuccine until al dente, about 10 minutes. Use a slotted spoon to remove the pasta from the water and set aside. Reserve the cooking water.
Season the chicken with the remaining 1/4 teaspoon salt and the pepper.
Heat the olive oil in a sauté pan over medium high heat. When the pan is very hot, add the chicken and brown on both sides. Set the chicken aside and cut into strips. Add the onion to the pan and cook until soft. Add the vinegar and deglaze the pan. Add the tomatoes.
Once the tomatoes start to release their water and soften, add the basil and parsley. Return the chicken and pasta to the pan. Add the cheese and toss to coat. Add enough of the reserved pasta cooking water to help form a thin sauce. Finish with a squeeze of fresh lemon juice just before serving. Makes 2 servings.
Become an insider
Subscribe to Dr. Oz’s free, daily newsletter and get his exclusive, personal tips for living your best life.