Grilled Chicken with Roasted Grape Tomatoes and Pasta
1 large container of grape tomatoes
3 teaspoons dried oregano
1 teaspoon crushed red pepper
1 1/2 teaspoons salt
2 tablespoons Lucini Basil Olive Oil
1/2 box of thin spaghetti
1/2 cup reserved pasta water
1 tablespoons chopped Italian parsley
4 boneless, skinless chicken breasts
1/2 teaspoon dried rosemary
2 cloves garlic, chopped
Marinate chicken with salt, olive oil, dried rosemary, and chopped garlic for an hour. Let chicken rest out of refrigerator for about 30 minutes before grilling.
Combine first 5 ingredients on a baking pan, roast tomatoes at 400 degrees for about 45 minutes, or until tomatoes are brown and most of the liquid is evaporated. Meanwhile, cook pasta, reserve 1/2 cup of pasta water before draining. Grill chicken for about 10 to 15 minutes, until cooked through. Plate chicken and cover with foil. Combine roasted tomatoes with pasta and a drizzle of olive oil. Add some pasta water, and combine. Put pasta and tomatoes on platter, top with chicken, garnish with parsley.