Ingredients
1lbthin spaghetti pasta,dry weight
1lbchicken breasts,boneless skinless, 2 large breasts
1tspdried basil
1tspdried oregano
½tspgarlic powder
Salt and pepper,to taste
¼cupolive oil
2tbspgarlic,minced
2tbspred onion,finely chopped, about ⅓ of a red onion
2tbspbalsamic vinegar,adjust to tastes
8roma tomatoes,diced
½cupparmesan cheese,grated, plus more to serve
2tbspfresh basil,or parsley, finely chopped
Salt and pepper,to taste
Balsamic glaze,to serve, optional
Preparation
Cook the pasta according to package directions.
Drain and rinse the pasta in cold water, then transfer then to a large bowl to set aside.
While the pasta is boiling, season the chicken with the basil, oregano, garlic powder, salt and pepper.
Heat 1 teaspoon of oil on in a grill pan or skillet.
Sear chicken breasts over medium-high heat for 6 minutes on each side until browned on both sides and cooked through.
Remove the chicken from the pan, then set aside and allow to rest.
Add the remaining olive oil to the same hot pan or skillet.
When hot, sauté the garlic and red onion for 1 minute until garlic is fragrant. Turn off heat.
Add in the tomatoes, then toss them lightly in the heat to warm them through and combine.
Add the tomato mixture onto the pasta.
Mix in the vinegar, parmesan cheese and basil. Season with salt and pepper to taste.
Slice the chicken, then add them to the pasta. Toss the pasta until well combined.
Top with 2 tablespoons of extra parmesan cheese.
Serve immediately with balsamic glaze, and enjoy!
