Ingredients
- 8 ounces dry spaghetti
- 3 cups (12oz) grape tomatoes, halved
- 2 cups (8oz) fresh mozzarella, diced
- ¼ cup extra-virgin olive oil
- 2 tablespoons minced garlic
- ½ cup thinly sliced fresh basil
- salt, pepper and red pepper flakes to taste
- 4 boneless chicken breast halves
- extra virgin olive oil
- dried oregano, salt, pepper and red pepper flakes
Directions
1. Heat grill or skillet to cook chicken. Cook spaghetti according to directions on the package. |
2. Combine tomatoes and mozzarella in a bowl and set aside. |
3. Coat chicken with oil, oregano, salt, pepper and pepper flakes. Cook or grill chicken, approximately 4 minutes per side. Remove chicken, tent with foil to rest. |
4. Heat 1/4 cup oil in skillet over low-medium heat. Add garlic and cook for one minute. Cool the garlic/oil slightly. Pour over tomatoes and cheese. Add pasta and toss to coat. |
5. To serve, divide pasta mixture among four bowls. Top each with a chicken breast that have been sliced. |