Chicken and Tomato Basil Pasta

Ingredients:

• 4 boneless, skinless chicken breasts

• 12 oz pasta (spaghetti, penne, or your choice)

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 4 cups diced tomatoes (fresh or canned)

• 1/2 cup fresh basil, chopped

• 1/2 teaspoon red pepper flakes (optional)

• Salt and pepper, to taste

• Parmesan cheese, for garnish (optional)

Instructions:

Grill the chicken:

• Preheat your grill or grill pan to medium-high heat.

• Season the chicken breasts with olive oil, salt, and pepper.

• Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).

• Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing it into strips.

Cook the pasta:

• In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions, usually 8-10 minutes, until al dente.

• Drain the pasta and set it aside, reserving a bit of pasta water for later.

Prepare the tomato basil sauce:

• While the pasta is cooking, heat olive oil in a large skillet over medium heat.

• Add the minced garlic and cook for 1-2 minutes until fragrant.

• Add the diced tomatoes and red pepper flakes (if using), and simmer for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.

• Stir in the fresh basil and cook for another minute.

Combine the pasta and sauce:

• Add the cooked pasta to the skillet with the tomato basil sauce. Toss to coat the pasta evenly, adding a bit of reserved pasta water if needed to help the sauce coat the pasta.

Serve:

• Divide the pasta into bowls and top with the grilled chicken slices.

• Garnish with grated Parmesan cheese, if desired, and serve immediately.