Summer Pasta

Since I had leftover chicken (hello! beer butt chicken, and yes it was STILL moist) that was quickly approaching my 3 day use or toss rule this was born. Besides it's HOT and seriously who wants to cook?

*1 little (I think it is 6ozs) package dry spaghetti
*8 T butter
*2 garlic cloves
*salt to taste
*pepper to taste
*1 T parsley
*1 c grated cheese (I used Mozzarella)
*1 c retained pasta water
*Whatever chicken I had left (about 2 cups cubed ok I admit we liked the leftovers so I really only had 1 cup but I also had a can of canned chicken so all together I had about 2 cups)
*Diced tomatoes- my first pickings from my plant (so read NOT much lol)!

Boil pasta for 8 to 10 minutes, or until al dente.

Meanwhile heat a skillet over medium-low heat. Melt butter with garlic. Season with salt, pepper, and parsley.

Drain pasta (remember to retain 1 cup) and then toss in skillet until well-coated with butter. Add the retained water and chicken. Increase heat to medium, and cook until pasta is heated through and has absorbed some of the water/butter. Add cheese and tomatoes warm until the cheese starts melting.

Ta-da! 30 minutes to dinner. This was fabulous. Buttery and light, perfect for summer. Serves 4

I could also see this as a side minus the chicken. I think it would go well with, pork, chicken (obviously), maybe a grilled stake, or just as a meatless dish (mixed with different more veggies).