Light Italian Pasta with tomatoes

Ingredients:

• 8 oz Spaghetti
• 1 pound skinless boneless chicken cut into 1-inch pieces
• 1/2 teaspoon Oregano
• 1/2 teaspoon Basil
• Salt and Pepper to taste
• 1 tablespoon light Butter
• 4 teaspoons of Extra Virgin Olive Oil
• 2 Cloves of fresh Garlic
• 2 cups of Grape Tomatoes, halved
• 1 cup salted pasta water
• 1/4 cup fresh Parsley
• Grated/Shredded Parmesan Cheese

1. Cook spaghetti as directed on box.  Be sure to generously salt the water and save at least a cup of the pasta water.
2. Season chicken generously with Basil, Oregano, Salt, and Pepper.  Place butter in a skillet set on high.  Once melted add chicken and cook until done then remove chicken.
3. In the same skillet, add oil and garlic. Cook garlic until golden brown but not burned.  Add tomatoes with more salt and pepper.  Reduce heat to Medium-Low and cook for about 4 minutes.
4. Add chicken, pasta, and pasta water into the tomatoes.  
5. Remove from heat then add parsley and as much cheese as desired.