• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Pick parsley leaves from stems; roughly chop leaves.

• Pat chicken* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt (we used 1⁄4 tsp; 1⁄2 tsp for 4), and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, reduce heat to medium and cover pan after flipping. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.

• Once water is boiling, add Colavita spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

• Meanwhile, heat Colavita garlicolio in pan used for chicken over medium- low heat. Add tomato and chili flakes (we used 1⁄2 tsp; add a pinch more if you like things spicy); cook, stirring occasionally, until softened and fragrant, 2-3 minutes. • Stir in 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a simmer, then remove from heat. TIP: If pasta is still cooking, carefully add water directly from pot.

• Add drained Colavita spaghetti, 1 TBSP butter, and a drizzle of olive oil to pan with sauce (2 TBSP butter and a large drizzle of olive oil for 4 servings); toss until evenly coated. Taste and season with salt and pepper if desired.

• Thinly slice chicken crosswise. • Divide pasta between bowls and garnish with parsley. Top with chicken and a large drizzle of olive oil. Serve. Chicken is fully cooked when internal temperature reaches 165°.