Cooking Gazette

2 boneless chicken breasts
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 tsp. minced garlic
1 tbsp. olive oil
1 tsp. oregano
1 tsp. basil
8 ounces angel hair pasta
1 tsp. parsley
Grated Parmesan cheese
Salt

In medium pasta pan fill 3/4 full with water; add dash of salt and sprinkle of olive oil. Turn heat to medium high until water boils. Once boiling, add pasta, and allow cooking until aldente. Angel Hair pasta takes much less long to cook than other pasta so make sure to keep an eye on it. When aldente (spaghetti is cooked, yet firm), drain in colander, and rinse.

While water is heating, put oil in skillet for chicken. Put heat on medium. Put chicken in skillet. Season with oregano, minced garlic and basil. Cook until done, approximately 3 minutes for both sides. When done, place on serving plate.

In separate small saucepan heat marinara sauce. Cover and simmer. Divide mozzarella cheese onto each chicken breast. Place angel hair next to chicken onto each plate. Divide marinara sauce onto each plate, covering pasta and cheese on chicken. Sprinkle with parsley. Salt to taste. Serves two.

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