- 2 boneless/skinless chicken breasts, diced into 1 inch cubes
- cooking spray
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- salt & pepper
- 8 oz. spaghetti (high fiber or low carb) I used Ronzoni Smart Taste
- 2 cups grape tomatoes, halved
- 6 cloves garlic, smashed and coarsely chopped
- 4 tsp. extra virgin olive oil
- 4 Tbsp. chopped fresh basil
Bring a large pot of water to a boil.
Season chicken generously with salt and pepper, then sprinkle on the dried oregano and basil. Heat a large skillet on high . When hot, spray with cooking spray and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
Add pasta to boiling water and cook per directions on package. Reserve about 1/2 cup pasta water before draining.
While the pasta is cooking, add olive oil to skillet on high heat (I used the same skillet as before but just gave it a good wipe with a wet paper towel). Add garlic and saute until golden brown, making sure not to burn it! Add tomatoes. Season with salt and pepper and reduce heat to medium-low. Saute about 4-5 minutes.
When pasta is drained, add pasta to tomatoes and toss well. If pasta seems to dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Top with grated parmesan cheese. ENJOY!!
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