Ingredients
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1/2 (16 oz) box spaghetti
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1 lb boneless, skinless chicken breast
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1 red bell pepper
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2 tbsp olive oil
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2 cups tomato-basil sauce
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1 pint cherry tomatoes
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1/4 cup shredded Parmesan cheese
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1/4 cup fresh basil
Steps
1
Cook the spaghetti according to package directions.
2
Meanwhile, cut the chicken into ½-inch cubes. Dice the pepper into small pieces.
3
Heat the oil in a skillet over medium-high heat and sauté the chicken and peppers for 5 min. Add the sauce and bring the mixture to a simmer. Cover, reduce the heat to low, and simmer until chicken is cooked through, about 5 min.
4
Meanwhile, halve the cherry tomatoes and add to the sauce. Cook for 1 min. Season with salt (in moderation) and pepper. Add the spaghetti and mix to combine. Garnish with Parmesan and basil.
