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2 boneless chicken breasts
1 lb. rigatoni pasta
1 cup cherry tomatoes (cut in half)
2 cloves of garlic (chopped)
2 tbsp. fresh parsley chopped
sea salt and black pepper
1. Sprinkle chicken breasts with sea salt and black pepper. Grill for about 20 minutes.(turning over periodically) Brush with a drop of olive oil while grilling. Chicken should be well cooked. (cut open to make sure it’s cooked) Let cool for a few minutes and slice thin.
2. In a large skillet, put 2 tbsp. of olive oil. Brown garlic for 2 minutes. Add cherry tomatoes and cook for about 5 minutes until tender.
3. Boil pasta until desired consistency. (drain well)
4. Put tomatoes and chicken on top of pasta. Sprinkle with parsley and parmesan cheese.