Chicken and Pasta

This is a fresh summer pasta that is a whole meal. You will love it, I promise!

And the best part.... its a 30 minute meal!

Ingredients:

1 1/2 teaspoons coarsely ground pepper
3/4 teaspoon salt
1/2 teaspoon bottle minced garlic
4 skinless boneless chicken breasts
2 tablespoons EVOO
1 large onions sliced
3 medium tomatoes chopped
1 tablespoon tomato paste
Spaghetti (8 ounces)
1/4 cup pesto
Parmesan cheese to top and fresh basil chopped (if you have it)

1. In a bowl combine 1 teaspoon of the pepper,  1/2 teaspoon of the salt, and the garlic. Sprinkle evenly over chicken. In a large skillet, heat oil over medium heat. Add chicken and onion, cook about 15 minutes or until chicken is tender and no longer pink and onions are tender. turning chicken once and stirring onions often.

2. Remove chicken from skillet, slice crosswise into strips return chicken to skillet, add tomatoes tomatoe paste and remaining salt and pepper cook and stir until heated through.

3. Meanwhile cook spahetti according to package directions, drain, return spaghetti to the hot pan stir in pesto.

4. Serve chicken and tomato mixture on top of pesto coated spaghetti and top with parmesan cheese and basil.

** If you wish you can serve this with an arugula salad with just croutons and lemon vinaigrette.**

ENJOY!