If you’re running the L.A. Marathon, or any marathon, loading up on carbs is a must. This should do the trick!

Ingredients:

  • 1 large thin chicken breast
  • Garlic powder
  • Oregano
  • 28 oz can crushed tomatoes
  • ½ onion cut in half
  • 2-3 garlic cloves
  • 8  tablespoons of butter
  • ½ cup panko bread crumbs
  • 1 tablespoon basil chopped
  • Spaghetti

Instructions:

  • Place chicken breast in a Ziploc bag and pound it out with a rolling pin to make it extra thin.
  • Season chicken breast with salt, pepper, garlic powder and oregano.
  • Add crushed tomatoes, onion, 6 tablespoons of butter, garlic cloves, pinch of salt, and pepper to saucepan and let sauce gently cook for 30-45 minutes.
  • Add oil to a pan and cook chicken until browned on each side and cooked through. Remove the chicken and let it rest. Add the chicken juice from the pan to the tomato sauce.
  • Cook spaghetti in a big pot of salted water according to the instructions on the box.
  • In same pan that you cooked your chicken, add 1 tbsp butter and panko bread crumbs.  Season with salt, pepper and garlic powder.  Cook until the bread crumbs are toasted.
  • Take out the onions and garlic from tomato sauce.
  • Add spaghetti directly into sauce and one more tablespoon of butter.   Remove from heat.
  • Cut chicken into thin slices.
  • Add chopped basil to breadcrumbs.
  • Plate spaghetti in a bowl with sliced chicken on top. Sprinkle bread crumbs and parmesan cheese on top of the chicken.

Enjoy!