> 1/2 (16 oz) box spaghetti
> 1 lb boneless, skinless chicken breast
> 1 red bell pepper
> 2 tbsp olive oil
> 2 cups tomato-basil sauce
> 1 pint cherry tomatoes
> 1/4 cup shredded Parmesan cheese
> 1/4 cup fresh basil
Cook the spaghetti according to package directions.
Meanwhile, cut the chicken into ½-inch cubes. Dice the pepper into small pieces.
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.
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.