Direction

1. Using the flat side of a meat tenderizer, pound the 2 boneless skinless chicken breasts into 1/4 inch thick, or a uniform thickness throughout. Cut each breast in half. They are easier to handle when smaller.
2. If you have the foresight or the time, marinate the chicken breasts in 1/2 cup balsamic dressing for 1-24 hours. This step is optional. You can omit this and move right to cooking the chicken if you wish.
3. Heat 1 tablespoon olive oil in a very large skillet or cast iron pan over medium heat and add chicken breasts. If you used the marinade, discard leftover marinade.
4. Cook the chicken on each side until cooked or internal temperature of chicken reaches 165°F, approximately 5-8 minutes, depending on thickness. Remove from the pan and set aside. Slice against the grain after resting for 5 minutes.
5. Heat the remaining 1 tablespoon of olive oil in the same pan without wiping it out. Add the chopped 1 sweet onion and minced 4 garlic cloves, saute for 2-3 minute or until they start to soften. Add the 1 tablespoon fennel seeds and continue to heat for 2 minutes.
6. Strain the 30 ounces canned diced tomatoes over a large measuring cup (will be approximately 1 cup). Add water to make a total of 3 1/2 cups liquid. Add 1 chicken bullion cube* and stir.
7. Break the 1 pound dry spaghetti into thirds and add to the skillet, spreading out evenly. Pour 3 1/2 cups liquid over the top. Add the strained tomatoes and 1 tablespoon homemade Italian seasoning.
8. Cook for 5 minutes, then toss to make sure any pieces of pasta that weren’t hitting liquid directly, are. If liquid is fully absorbed, add an additional 1/2 cup of water.**
9. Cook for another 5 minutes (10 minutes total). Remove from heat and stir in 1/2 teaspoon Kosher salt , 1/2 teaspoon ground black pepper and sliced 1/2 cup fresh basil leaves.
10. Spoon onto serving dishes, top with sliced chicken and Grated Parmesan Cheese.
11. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.