1 chicken breast, cut in half lengthwise and pounded flat to about ½ to ¾ inch thick
4 tablespoons extra virgin olive oil, divided
4 garlic cloves, minced and divided
Salt and black pepper to taste
4 sprigs fresh thyme, divided
2 cups broccoli florets
1 pint cherry tomatoes, halved
1 cup pesto sauce
14 ounces whole grain spaghetti
Recipe and photo courtesy of Barilla [2].
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.barilla.com/content/recipe/barilla-whole-grain-spaghetti-cherry-tomatoes-marinated-chicken-breast-pesto