Ingredients
1 package Barilla Spaghetti - gluten free
2 chicken breasts, filleted to make 4 pieces
1 and ½ cups cherry tomatoes
3 garlic cloves, minced
olive oil
4 tablespoons butter
½ cup fresh basil, chopped
pinch of red pepper flakes
½ cup grated parmesan
salt and pepper
Instructions
<ol>
<li>Drizzle some olive oil over the chicken then season with salt and pepper. Sprinkle a little bit of minced garlic and a little of chopped basil. Marinate for 15 mins.</li>
<li>Cook the spaghetti according to directions and set aside. Reserve ⅓ cup of the water from cooking the spaghetti.</li>
<li>Heat a cast iron pan to medium high heat. Cook the chicken until done about 5 minutes then set aside.</li>
<li>Add the butter to the pan and add the tomatoes. When the tomatoes starts to blister add the garlic and red pepper flakes. Sauté until fragrant.</li>
<li>Add the spaghetti, parmesan and remaining basil and reserved water. Stir nicely. Top with chicken. Serve</li>
</ol>
