Prepare the chicken and put in the oven. Make the spaghetti while the chicken is baking
Ingredients
Scale
1 16 ounce box uncooked spaghetti (Your choice – I used thin spaghetti_
2 Tablespoons extra-virgin olive oil
1/4 cup extra-virgin olive oil
1/4 cup butter, melted
4 cloves garlic, minced
1 cup fresh basil, chopped OR whatever seasonings you want (oregano, italian seasoning, etc) (smaller amount if using dried)
1/2+ cup shredded Parmesan cheese
1 1/2 pounds Roma tomatoes, seeded & chopped OR Grape tomatoes, halved
1/4 pound feta cheese
1/2 cup kalamata olives, halved (Optional)
FOR THE BAKED CHICKEN
2–4 boneless, skinless chicken breasts
2 Tablespoons Olive Oil
1 teaspoon Italian Seasoning
1/2 teaspoon seasoning salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
Instructions
Cook pasta according to directions. Drain
While spaghetti is cooking saute minced garlic in the 2 Tablespoons of olive oil, just until barely cooked – about 2 minutes, moving around with spoon while sauteing.
In a LARGE bowl, add chopped tomatoes, sauteed garlic, basil (or whatever herbs you are using) tomatoes, feta cheese, and olives.
When pasta is cooked and drained, add to the bowl. Add the 1/4 cup olive oil and melted butter and toss everything until mixed well. Top with Parmesan cheese. Add salt and pepper to taste
FOR THE BAKED CHICKEN
Preheat oven to 400 degrees
In a Ziplock bag, toss chicken breasts with olive oil and seasonings. Mix well to coat.
Place on a lightly greased pan and bake 22-26 minutes or until temperature reaches 165 degrees