Spaghetti with Sauteed Chicken and Grape Tomatoes

Servings: 4 • Serving Size: 1 1/2 cups • Calories: 302

• 2 skinless chicken breast halves, diced in 1 inch cubes
• cooking spray
• 1/2 tsp each of dried oregano and dries basil
• salt and 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 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. Reserve about 1/2 cup pasta water before draining.
• 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 of the reserved pasta water.
• Add fresh basil and chicken and toss well.
• Serve and top with good grated cheese

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