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Export 8 ingredients for grocery delivery
Step 1
Cook spaghetti according to package instructions. Turn off the heat. Carefully reserve ¼ cup pasta water and set aside for later. Drain the cooked spaghetti and return the pasta to the pot. Toss with a bit of olive oil to help prevent the spaghetti from sticking.
Step 2
Meanwhile, season chicken with salt and pepper. Heat the avocado oil in a large skillet (with a lid) over medium to medium-high heat. Once hot, add the chicken, cover, and cook for 5 minutes without disturbing. Flip, re-cover, and cook for another 5 to 7 minutes, or until fully cooked. Chicken is considered fully cooked when a food thermometer inserted into the thickest part reads 165°F. Transfer cooked chicken to a clean cutting board to cool slightly. Slice the chicken into bite-sized pieces. I like to do this while the tomatoes are simmering.
Step 3
To the now-empty skillet, add the wine and cherry tomatoes. Simmer for 10 minutes, or until the tomatoes start to soften. Using a fork or flat-edged spatula, carefully burst the tomatoes. Continue cooking for 1-2 minutes.
Step 4
Reduce heat to medium. Add the butter, garlic-infused olive oil, dried basil, and ¼ cup reserved pasta water to the tomato-wine sauce. Continue to cook until the butter has melted and the sauce thickens slightly. Turn off the heat. Season with salt and pepper.
Step 5
Add the chicken and cooked spaghetti to the sauce. Toss to mix.
Step 6
Serve warm topped with an optional sprinkle of thinly sliced basil.
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