Quick Chicken and Tomato Spaghetti

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve 1 cup of pasta water before draining.
2. Coat the chicken with the Italian seasoning, 1 tablespoon olive oil and a little salt and pepper. Let marinate while you prep the remaining ingredients, then grill until cooked through. Let rest for 5 minutes before cutting into cubes.
3. Heat the remaining olive oil in a large skillet over medium heat. Add the shallot and cook until softened, about 2–3 minutes. Stir in the garlic and cook for another minute. Add the tomatoes and cook, stirring occasionally, until softened and beginning to burst, about 10–15 minutes. Gently press some of the tomatoes with your spoon to release their juices.
4. Add the cooked spaghetti, cubed chicken and Parmesan. Toss everything together, adding a splash of reserved pasta water as needed to help the sauce coat the spaghetti. Taste and add salt and pepper if needed. Serve with extra Parmesan & enjoy!!♥️