1/4 C olive oil

3 cloves garlic smashed and peeled

3 anchovy fillets

pinch of red pepper flakes

2 T capers

1/4 C pitted kalamata olives

3 vine ripe tomatoes diced

Fresh basil

salt to taste

freshly grated parm

8 oz spaghetti or pasta of your choice

For the Chicken:

2-6 oz chicken breast

seasoning of your choice

3 T basil pesto (refridgerated pesto)

olive oil

1.  Fill large pot with water add a generous pinch of salt and bring to boil.

2.  In a medium skillet add the oil garlic anchovies and hot pepper flakes.  saute until the garlic is lightly golden and the anchovies have melted in the oil add the tomatoes bring the sauce to a bubble then add the olives capers and basil and simmer on medium heat for about 15 min.

3.  Meanwhile when the sauce is about 10ish min away from being done add the pasta to the boiling water allow to cook per package instructions and also saute the chicken until golden on both sides and fully cooked through (should take 3-4 min per side) and when it's got a couple of min left spoon on some pesto then allow the chicken to rest before slicing.

4.  Drain the pasta reserve about 1/4 C of the starchy cooking water then add the pasta to the sauce (make sure you taste the sauce first and adjust the seasoning before adding the pasta) add a spash of the starchy water and parm cook all together for about a minute then serve alongside the pesto chicken.

So good!!!!!

from laurainthekitchen.com