Materials:

• 1 chicken breast thinly sliced
• 1 lb. spaghetti
• 4 garlic cloves diced
• 24 oz tomato sauce
• 3 cups chicken stock
• 1/2 cup crumbled feta cheese
• 2 tbsp. olive oil
• 1 tbsp. oregano
• 1 tbsp. sugar
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• 4-5 fresh basil leaves julienned

Process:.

1. Cook spaghetti in salted water. Reserve 1/4 cup of cooked pasta water (incase sauce is too thick), drain the spaghetti and set aside.
2. Add in some olive into a soup pot over medium/ high heat.
3. Add in your chicken breasts and season with some salt and pepper. Cook 2-3 minutes on each side, or until chicken is fully cooked through.
4. Add in the garlic and cook till fragrant, about 60 seconds.
5. Add in the tomato sauce and chicken stock. Season with oregano, sugar, red pepper flakes, salt and pepper. Stir well to incorporate and bring the mixture to a boil.
6. Add in the pasta and lower the heat to medium/low. Cook until pasta is cooked.
7. Crumble in the feta cheese and mix well.
8. Remove from heat and top with some fresh basil.
9. Plate and ENJOY!