Spaghetti with Chicken and Roasted Tomatoes

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup softened butter
• 1 tbsp chopped fresh rosemary, thyme, and parsley
• 6 medium tomatoes cut into quarters
• 2 large cloves garlic, split
• 1/2 tsp each salt, black pepper, dried chili flakes (to sprinkle on the tomatoes)
• 2 tbsp extra virgin olive oil
• 1/2 tsp each salt, pepper, and garlic powder (to sprinkle on the chicken)
• 1/4 cup fresh grated Parmesan cheese
• 1 450 gram pkg dried spaghetti noodles
• a handful of sea salt for the pasta

Directions

1. Toss the tomatoes, garlic, olive oil, salt, pepper and dried chili flakes in a large bowl to coat. 
2. Mix the fresh herbs like thyme and rosemary into the butter and place onto a piece of saran wrap. Roll to form a quarter inch in diameter tube and place in the refrigerator to harden.
3. When the butter has set, cut into discs, and stuff 2 discs each into slits made in boneless skinless breasts (as per the video). Squeeze the chicken breast together to seal and then rub the outside with a tsp of additional butter and sprinkle with the mixture of salt, pepper, and garlic powder. 
4. Spread the tomato mixture onto a baking sheet with the seed sides facing down, and place the chicken breasts alongside. Bake in a 350 oven for an hour.
5. Remove the chicken to a platter, cover to keep warm, and then mash the roasted tomatoes and garlic until it forms a rustic slightly chunky sauce. 
6. Reserve a half cup of the sauce for the chicken. 
7. Boil the spaghetti noodles in well salted boiling water until al dente (seven minutes) and add a quarter cup of the pasta water to the sauce in the pot. Pour in the cooked, drained spaghetti, and toss with a quarter cup of fresh grated parmesan cheese. Thinly slice the chicken breasts and serve over top the cooked spaghetti. Pour the reserved sauce in equal amounts over each dish.