Wild Harvest® Organic

INGREDIENTS:

• 4 Wild Harvest® All-Natural Boneless, Skinless Chicken Breasts
• 8 ounces Wild Harvest® Organic Spaghetti
• 8 cloves garlic, 4 rough chopped, 4 sliced
• 7 tablespoons Wild Harvest® Organic Extra Virgin Olive Oil
• 2 tablespoons vegetable oil
• 8 ounces Wild Harvest® Frozen Broccoli
• 1 pint Wild Harvest® Organic Grape Tomatoes
• 1 cup lightly packed basil leaves, torn into pieces
• 1 cup water
• Salt

DIRECTIONS:

1. Place chicken breast in a pan to marinate. Add garlic and oil and toss or rub into chicken. Season the breast lightly with salt and let sit for at least one hour, overnight if possible.
2. Preheat oven to 425 degrees.
3. Rub away the garlic pieces on the chicken.
4. In a skillet large enough to hold all of the breasts heat on high until the pan is hot. Add vegetable oil; let that also heat up. Then add the breast to the pan, skin side down. Cook for 3-4 minutes until they start to brown; then place breasts in skillet in the oven for 8-10 minutes. Remove from oven, flip over the breasts and let them sit in the pan for one minute with no heat.
5. Serve or keep warm while you make the pasta.
6. Cook pasta according to box instructions in lightly salted water (generally 12 minutes).
7. While the spaghetti is cooking, heat oil and garlic in a large sauté pan until the garlic turns golden brown, about 3 minutes.
8. Add broccoli and a pinch of salt; stir; cover and cook for 3 minutes.
9. Remove cover and add ¼ cup of water and cook until the water has evaporated, about 2 minutes.
10. Add tomatoes with a pinch of salt and cook.
11. Turn off heat and wait for spaghetti to finish, then add spaghetti and cook for 30 seconds on high heat; toss in basil leaves and season to taste.
12. Divide onto four warm plates and serve with the chicken breast.