Spaghetti Aglio e Olio with Roasted Chicken & Tomatoes

What you’ll need:

For the Roasted Tomatoes & Chicken:

• 2 large chicken breasts

• 1 tbsp olive oil

• Salt and peppeer

• 3 c cherry tomatoes (2 tubs)

• 3 tbsp olive oil

• 2 tbsp herbs de Provence 

• 1 tsp salt

• 1 tsp brown sugar

• 2 tbsp flat leaf parsley leaves

For the Spaghetti Aglio e Olio:

• 12 oz spaghetti

• ½ to 1 cup pasta water

• 1/2 c olive oil

• 8 garlic cloves, thinly sliced

• 1/2 tsp red pepper flakes

• 1/2 tsp salt

• Black pepper

• 1 tsp lemon zest

• 1 tsp lemon juice

• 1/3 c chopped parsley

• Parmesan 

How to make it:

1. Preheat oven to 450°F

2. Butterfly your breasts into thinner cutlets and season with salt and pepper

3. Combine tomatoes, olive oil, herbs de Provence, sugar and salt in bowl

4. Lightly grease a shallow roasting dish and arrange chicken in a single layer

5. Pour the tomato mixture around the chicken in the same roasting dish

6. Bake for about 15 minutes until chicken is cooked through and tomatoes start releasing juice

7. While the chicken cooks, bring a large pot of water to a boil, and salt the water well.

8. Add the pasta and cook according to package instructions until just al dente or a little before (mine took about 4 minutes). Before you drain the pasta, reserve about 1 ½ cups of the pasta water.

9. Meanwhile, after you add the pasta to the boiling water, warm olive oil in a large pan over medium heat. Add the garlic and cook for about 2 to 3 minutes, tossing regularly until the garlic is turning golden brown (manage the heat so that the garlic does not overcook). Add the red pepper flakes and toss for 30 seconds or so. If the pasta is not ready, move the oil off the heat for now.

10. Add the reserved pasta cooking water in the pan & bring to a simmer 

11. Add the spaghetti and toss with pepper to combine. Add lemon juice, lemon zest, and toss. Turn the heat off and add the parmesan and parsley. Toss to combine.

12. Garnish with parsley. Serve with chicken & tomatoes on top!