Ingredients

1/2 teaspoon Salt

1 pound Spaghetti

1 pound Chicken Breasts

3 tablespoons Olive Oil

1/4 teaspoon Pepper

1 teaspoon Garlic [minced]

1 Tomato [large, cut in 1/2 inch pieces]]

1/2 cup Sun Dried Tomatoes

1/2 cup Heavy Cream

1/2 cup Parmesan [fresh grated]

1/2 cup Basil [fresh, chopped]

Preparation

  1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package instructions until al dente. Drain, reserving 1 cup pasta water, then return to pot

  2. Meanwhile, preheat a grill pan over medium-high heat. In a medium bowl, drizzle chicken with olive oil and season with salt and pepper. Grill chicken until juices run clear, 5 to 7 minutes on each side, then transfer to a plate and loosely cover with foil.

  3. In a large skillet over medium heat add 2 tablespoons olive oil and garlic; cook until garlic is softened, 3 minutes. Add all tomatoes and season with salt and pepper. Stir with a wooden spoon over medium-high heat for 5 minutes. Stir in heavy cream and Parmesan, then toss spaghetti and basil with sauce