Summer Spaghetti
  • 1 lb. cherry tomatoes, chopped
  • 1/4 cup, plus 1 tbsp, extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1/2 cup torn fresh basil
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. angel hair pasta
  • 3/4 lb. boneless skinless chicken breasts
  • 1 tbsp. Italian seasoning
  • 1/4 cup freshly grated parmesan
  1. In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic, basil, and season generously with salt and pepper. Let is sit 15 minutes.
  2. Meanwhile, bring a large pot of water to boil. Cook angel hair until al dente (4 minutes). Drain and return to pot.
  3. In a large skillet over medium-high, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper.
  4. Cook until no longer pink. 10 minutes per side. Let rest 5 minutes, then thinly slice.
  5. Add tomato mixture and sliced chicken to angel hair and toss until fully combined.
  6. Top with parmesan and serve.