INGREDIENTS:
8 oz spaghetti pasta
2 tablespoons olive oil
1 lb chicken breast cubed into bite-size
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups cherry tomatoes, halved
4 cloves garlic minced
2 tablespoons fresh chopped basil or basil paste
1/4 cup freshly grated parmesan cheese
INSTRUCTIONS:
Cook pasta al dente according to package directions. (Make sure to generously salt the water.) Reserve 1/2 cup of pasta cooking water. Drain, but do not rinse.
Meanwhile, heat olive oil in a large skillet over medium-high heat.
Add chicken breast, salt, and pepper, and cook for about 6 minutes, or until cooked through.
Stir in tomatoes, garlic, and basil. Cook for about a minute.
Add drained pasta and toss well. Add about 1/4 cup of reserved pasta water, more if needed.
Serve immediately topped with parmesan cheese.
Credit to: 20-Minute Chicken Tomato Pasta - Busy Cooks