1 package angel hair noodles
4 cups(ish) Chicken broth
2-3 chicken breasts, cooked in olive oil and cubed (optional)
1 package pine nuts
¾ cup fresh basil
15 roma tomatoes, chopped
3-4 garlic cloves, minced
2/3 c. crumbled feta cheese
1. Boil noodles in chicken broth until done. Take noodles out and put broth aside.
2. As spaghetti is boiling, brown the pine nuts in olive oil. Add garlic and basil. Cook for a few minutes and add tomatoes.
3. Add chicken and cook until tomatoes are semi-soft.
4. Toss mixture with pasta and feta cheese. Add chicken broth into the spaghetti mixture to taste (meaning, if you like it juicy, add more of the juice, or if you like it dry, not add as much). Feta cheese can be substituted with a fresh block of grated parmesan. (I use feta and love it!)
You have to mess around with proportions on this. Sometimes it can be a little dry, which is why you reserve the chicken broth.
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