Vegetable Medley Spaghetti with Chicken

Pour whole peeled tomatoes into a bowl and break apart with your hands

Mince Garlic

Small dice carrots, onion, green and red peppers

Cut grape tomatoes in half.

Add 1 tablespoon of olive oil to a extra large frying pan on medium high heat.

Add a pinch of sea salt to a pot of boiling hot water, add the spaghetti and cook al dente. When the pasta is cooked, use tongs to remove it from the hot water.

Cook chicken tenders approximately 4 minutes on each side. Remove from heat and let rest.

Pour 1 tablespoon olive oil into the frying pan and let it come back up to temperature.

Mix in carrots, onion, green and red peppers. Let cook for approximately 5-7 minutes until tender.

Dice chicken into small pieces.

Put the grape tomatoes in the frying pan and cook for approximately 2-3 minutes until the tomatoes begin to blister.

Add garlic and cook for about 30 seconds.

Add the broken apart peeled tomatoes and diced chicken to the pan and bring to a boil.

Using Tongs, remove pasta from water and place into frying pan.

Add approximately ¼-1/2 cup starchy pasta water to frying pan depending on the consistency of your meal.

Serve garnished with Parsley and Parmesan.