Ingredients

The following ingredients have 4 Servings
  • 1/2 cup balsamic dressing (, optional )
  • 2 boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil (, divided)
  • 1 sweet onion (, thinly sliced)
  • 4 garlic cloves (, thinly sliced)
  • 1 tablespoon fennel seeds
  • 1 pound dry spaghetti
  • 30 ounces canned diced tomatoes
  • 1 chicken bullion cube*
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup fresh basil leaves
  • Grated Parmesan Cheese ( , for garnish)

Instruction

  • Using a meat tenderizer, pound chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller. 
  • If you have the foresight or the time, marinate the chicken breasts in balsamic dressing for 1-24 hours. This step is optional. You can omit this and move right to cooking the chicken if you wish. 
  • Heat 1 tablespoon olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, discard leftover marinade. 
  • Cook chicken on each side until cooked or internal temperature of chicken reaches 165 degrees, approximately 5 minutes. Remove from pan and set aside. Slice after resting. 
  • Heat additional 1 tablespoon olive oil in the same pan without wiping it out. Add onions and garlic, saute for 2-3 minute or until they start to soften. Add fennel seeds and continue to heat for 2 minutes. 
  • Strain canned tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add chicken bouillon cube and stir. 
  • Break spaghetti into thirds and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add strained tomatoes and Italian seasoning. 
  • Cook for 5 minutes, then toss to make sure any pieces of pasta that weren't hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
  • Cook for another 5 minutes (10 minutes total). Remove from heat and toss in Kosher, black pepper and fresh basil leaves. 
  • Spoon onto serving dishes, top with sliced chicken and  Parmesan cheese.