I created this recipe last week when I wanted a meal that was easy to prepare and had to work with the ingredients that I had in my kitchen.  This is a quick and simple recipe, but the chicken needs to marinate for several hours, so be sure to start that step in advance.

Ingredients
1/2 cup olive oil vinaigrette salad dressing
1-2 tablespoons of balsamic vinegar (depending on how much you like it)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Spaghetti (enough for 4 servings)
Olive oil
1/4 cup diced red onion
1 14.5 oz can diced tomatoes with Italian seasoning, with juice
3/4 cup mozzarella cheese, cut into small cubes

Add the salad dressing, balsamic vinegar, and chicken to a large zipper bag and marinate in the refrigerator for 4-8 hours.
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Bring a large pot of water to a boil and cook the spaghetti until just under-done. Meanwhile, heat 2 tablespoons of olive oil in a large pan over medium-high heat.  Add the marinated chicken (discard any remaining marinade) and sauté until cooked thoroughly. Remove the chicken from the pan; add another tablespoon of olive oil and the diced onions.  Sauté the onions for 1-2 minutes, then add the can of diced tomatoes (including the juice). Reduce heat to low, and then run a spatula around the bottom of the pan to scrape up any brown bits. Return the chicken to the pan, cover and simmer for about 10 minutes.

When the spaghetti is done, drain it, reserving about ½ cup of the cooking water.  Add the spaghetti and cooking water to the pan with the chicken and simmer, uncovered, for 1-2 minutes, or until the spaghetti is al-dente. Just before serving sprinkle the mozzarella cheese over the top. Serve with Olive Oil Toast (recipe below).

Olive Oil Toast

Crispy. Salty. Yummy. The perfect accompaniment to a hot bowl of pasta. I used a loaf of pugliese bread from my grocer’s bakery counter, but you can substitute any chewy Italian bread. Buy a big loaf . . . leftover Italian bread makes excellent French Toast!

Ingredients
Italian bread loaf (pugliese, ciabatta, etc), cut into ½ inch slices
Olive oil
Sea salt

Pour olive oil into a shallow bowl (about 1/4 inch deep). Heat a skillet over medium heat. Put a slice of bread into the bowl of olive oil and completely coat both sides of the bread. Then put the slice into the hot skillet and cook until the bottom is golden brown. Flip the bread and finish cooking the other side. Remove the cooked bread to a plate lined with a paper towel and sprinkle with sea salt. Repeat for remaining bread slices. Serve warm.