The next 5 weekends of my life are going to be very hectic. That means if I’m cooking it has to be fast and it has to be easy and it has to be with limited ingredients. I don’t have time to plan meals and grocery shop with the busyness that is about to ensue. This meal spawned from just that – simplicity.
- 1 lb chicken breast, diced in 1 inch cubes
- cooking spray
- dried oregano
- dried basil
- salt and pepper
- 8 oz spaghetti
- 2 cups grape tomatoes, halved
- 6 cloves garlic, smashed and coarsely chopped
- 4 tsp extra virgin olive oil
- 4 tbsp chopped fresh basil
- Parmesan cheese, grated
Bring a large pot of salted water to boil.
Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.
Add pasta and cook according to package directions.
While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with grated parmesan cheese.