Ingredients

The following ingredients have 8 Servings
  • 1 pound (500 g) thin spaghetti pasta, ((dry weight))
  • 1 pound (500 g) boneless skinless chicken breasts, ((2 large breasts))
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, (to taste)
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons red onion, (finely chopped (about 1/3 of a red onion))
  • 2 tablespoons balsamic vinegar, ((adjust to your tastes))
  • 8 roma tomatoes, (diced)
  • 1/2 cup grated parmesan cheese, (plus more to serve)
  • 2 tablespoons finely chopped fresh basil or parsley
  • Salt and pepper, (to taste)
  • Balsamic glaze to serve ((optional) -- I use store bought)

Instruction

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
  • While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
  • Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat. 
  • Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta. 
  • Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
  • Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.