2tspgrapeseed oilyou can use olive oil but I prefer grapeseed because it's better for you when heated up
1tbspminced garlicyou can use more or less, to taste
2can14 oz., whole tomatoesI use my canned tomatoes
1/4cupfinely chopped fresh basil2 tsp if using dried
salt & pepper, to taste
8ozpastaYou can use anything you like, spaghetti, angel hair, ravioli, tortellini etc.
fresh grated parmesan cheese, optional
Pre-heat oven to 350° or turn on grill
Line baking sheet or pan with tin foil and arrange chicken breat in pan. Drizzle the teaspoon of grapeseed oil on each and brush to coat with pastry brush. The oil will be enough to coat all side of all the breast. Salt and pepper both sides.
Chicken breast can be grilled until 145° in the center or baked in the oven until 145° internal temperature. About 15 minutes. When done they can be put on a plate to rest and covered with foil
While chicken breasts are cooking, start 8 cups of water in large pot, boiling for pasta
Heat 2 tsp., grapeseed oil in a large saute pan, when medium hot, add garlic and saute for 1 minute. Add the two cans of whole tomatoes and minced basil. Simmer and stir occasionally. Use side of wooden spoon to break up the tomatoes into smaller pieces. Keep warm until ready to serve
When pasta is done, drain. Slice the chicken breast in bite size slices. Top the pasta with chicken and tomato sauce.