season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side

for grill marks or until the chicken breasts reach 165ºF.

Melt butter in microwave and stir to combine seasonings.

Drizzle your favorite bread with garlic butter and bake at 350º until crispy and golden brown (approximately 4 minutes).

Boil pasta in ½ gallon of water with salt until al dente. Drain and transfer to a bowl. If cooking

ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil.

Bring to a boil in small sauce pan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup and hold at room temperature.

Wash, core and dice tomatoes to 1/4" pieces, save juices and place in a small bowl.

Wash, dry and cut basil leaves into thin strips.

Add to tomatoes along with salt and pepper and hold for 2 hours before using.

Heat a heavy bottom sauce pan under medium-low flame.

Add 2 Tbsp. olive oil and heat oil for 20 seconds.

Add any remaining garlic butter from bread to sauce pan.

Sauté 2 cloves of garlic sliced into thin coins in oil for 45 seconds on each side until soft and tender - do not brown garlic.

Increase heat, add tomato mixture and stir.

Add 1/2 cup of plain tomato sauce to pan and bring to a light boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta).

Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.

Garnish with fresh chopped parsley.