Slice about 10 thin slices off the parmesan cheese wedge

butterfly the chicken breasts

Place 2 slices of parmesan cheese inside each butterflied breast and close over the cheese

chop the garlic

Drizzle olive oil in a medium skillet over medium high heat

add in garlic and about a Tbsp of italian seasoning and cook, stirring occasionally, until the garlic starts to soften and you want to sop it all up with some yummy fresh bread

Place the chicken breasts in this pan and then sprinkle the top of each chicken breast with italian seasoning, cook until browned on each side and cooked thoroughly (roughly – 8 minutes per side)

While the chicken is cooking pour the tomatoes into a medium skillet over medium heat and add in the rest of the garlic and a dash of crushed red pepper (if you enjoy the slow simmering heat), stir occasionally while your kitchen starts to smell like bit of garlicky-savory-heaven

Once the chicken is fully cooked, add it to the tomato mixture and simmer while you cook the pasta.

Cook as many servings as you need, according to box

Serve the chicken and tomatoes over pasta, topped with real grated parmesan and some freshly torn basil leaves