Tuscany Chicken with Half Naked Spaghetti

Ingredients:

• 2 large boneless chicken breasts
• box of whole wheat spaghetti
• bottle of Tuscany Italian salad dressing
• 2-3 Roma tomatoes
• cheese of your choice: feta, goat, cheddar or Parmesan
• a couple of pinches Italian spices

Directions:

Blanch the chicken breasts, adding a couple tablespoons of the Tuscany dressing and olive oil to the boil for additional flavoring. When done in about 15 minutes, remove the chicken. It should be cooked about a 1/4 of the way from the outside, in. Lay the breasts out on a cutting board. With a sharp knife, slice it diagonally about pinky finger thick small filets. Being careful not to cut yourself!

In a skillet pour some more Tuscany dressing and olive oil. Lay the small filets in the skillet cooking at a medium heat, drizzling dressing turning regularly, not allowing them to burn but to cook through when done. Cover to keep warm. Sprinkle a little Italian seasoning while skillet cooking to add just the right flavor.

Slice tomatoes.

Cook spaghetti, drain (do not rinse) - don't worry about it sticking! Take each serving of spaghetti individually, place it in a bowl and pour dressing over it using your hand to gently massage it through releasing any starches that would cause the pasta to stick. Coat the pasta to your liking.

Plating: Place pasta to one side laying the small cooked lightly browned chicken filets on the other side but partially overlaying the pasta. Drape the sliced Roma tomatoes over the chicken, then spread your cheese of choice over the chicken and tomatoes and place plates in a pre-warmed oven just long enough to slightly melt the cheese. Be careful not to brown or burn the cheese. Serve with garlic bread and an nice garden salad with dried cranberries.

By Scott McCauley from Palm Harbor, FL