Spaghetti with Garlic Chicken and Tomato al fresco:

1/2 box whole grain spaghetti (can substitute any pasta shape)
1 lb boneless chicken breast, cut into strips
3 garlic cloves, minced or grated
5 Roma tomatoes, diced
1 sprig of Fresh Basil, chopped
1/2 -1 cup Oliver’s Twist olive juice, adjust to taste and can add water or broth

Butter spray (0 calories), olive oil or grape seed oil

Sautee chicken and garlic in butter spray or oil until lightly golden brown, add olive juice, tomatoes and basil, simmer about 15-20 minutes.

Cook spaghetti, according to package, while simmering chicken. Drain pasta. Serve chicken with tomatoes over the pasta. Sprinkle with grated Romano/Parmesan if desired.