Preheat oven to 250°. Bring a pot of water to a boil for the pasta. Wash chicken and pat dry.
Season both sides heavily with 4/S. Heat the oil in a heavy skillet or grill pan on medium,
add chicken breast, cook until golden brown on both sides and nearly done - 4-6 minutes per side,
depending on thickness. Remove from pan and place in an oven safe dish, smooth side down.
Sprinkle with lemon juice and pop in the oven. The chicken will finish cooking while the pasta
cooks. While the chicken is cooking, sauté the minced onion in 1 TB. olive oil. Add the tomatoes
after the onions are light gold, sprinkle BASIL, OREGANO, GARLIC, crushed FENNEL and ALEPPO
PEPPER on the onions and tomatoes while they are cooking (or, if you'd like, you could substitute
all of the spices with 1 3/4 tsp. TUSCAN SUNSET). Add balsamic or red wine vinegar and simmer
while pasta is cooking. When the pasta is done, drain and toss with 1 tsp. oil. Remove chicken
breast from the oven, cut into pieces and divide between two plates. Place a serving of pasta
on each plate and top with sauce.
Prep. time: 5 minutes
Cooking time: under 15 minutes