Spaghetti with Chicken and Veggies

This semester, Brooks has taken a full load at school. It has been hard on me and the kids having him gone so much. The good news is, is that he will be graduating...FINALLY...in the Spring. We are beyond excited about this. As a result of his school schedule, it has been hard for me to cook. We have eaten a lot of grilled cheese, or regular ol' spaghetti at night when he is at school. But when he is home, I try to make something good. This recipe was light and healthy. But it had all the flavors of a great meal. 

Source: Adapted from Skinny Taste

Ingredients:

2 chicken breasts

1/2 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon red pepper flakes

salt and pepper to taste

2 cups grape tomatoes, halved

1 cup mushrooms, sliced

4 cloves garlic, minced

4 tablespoons basil

1 box of spaghetti

1/2 cup Parmesan cheese (or more!)

Begin by bringing water to a boil. In the meantime, dice chicken into cubes. Cook chicken in a little olive oil in skillet. Add seasonings. When chicken is fully cooked add garlic, mushrooms and tomatoes. Saute on low while pasta is cooking. Drain pasta from water, saving about 1/4 a cup. Add chicken and vegetables. Add basil and Parmesan and toss. Serve warm.