Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast and Pesto

• 1 (13.25 ounce) box Barilla Whole Grain Spaghetti
• 1 chicken breast, cut in half lengthwise and pounded thin
• 4 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, chopped, divided
• salt and black pepper to taste
• 4 sprigs fresh thyme, divided
• 2 cups small broccoli florets
• 1 pint cherry tomatoes, halved
• 1 (4 ounce) jar pesto

1. Marinate chicken breast with 2 garlic cloves, 2 tablespoons of olive oil, black pepper and 2 sprigs thyme for about two hours.
2. Bring a large pot of water to a boil.
3. In a skillet saute remaining garlic in olive oil.
4. Just before garlic turns yellow add broccoli and saute three minutes.
5. Add cherry tomatoes and saute for 2 minutes, season with salt and pepper.
6. Meanwhile, grill the chicken on both sides until cooked thoroughly, season with salt and cut into strips.
7. Cook pasta according to package directions; drain and toss with veggies and pesto.
8. Top with grilled chicken and remaining thyme leaves before serving.

barilla, chicken, extravirgin olive oil, garlic, salt, thyme, broccoli florets, cherry tomatoes, pesto

Taken from allrecipes.com/recipe/whole-grain-spaghetti-with-cherry-tomatoes-marinated-chicken-breast-and-pesto/ (may not work)