Put a pot of water on for the pasta and add the pasta to it. Yup, you don't have to wait for it to boil. No salt in the water, in  keeping with the mediterranean diet. Stir it up a few times as it softens.

Put another skillet on at medium high and eyeball enough olive oil to cover the bottom. Season one side of the chicken with garlic powder, dried basil leaves, black pepper and even a pinch of powdered sage if you want. Put  the chicken in the skillet with the seasoned side down and season the top - aka the unseasoned side. Cook the chicken for about three to four minutes a side depending on the thickness of the breasts. When the juices are running clear and they are firm to a poke they are done.

When the pasta is just starting to soften up add it and a little of the pasta water to the garlic skillet. Toss or stir it a few times as the pasta finishes cooking to get it all covered with the olive oil and garlic.

Add some grated parmesan cheese and the parsley to the pasta and mix it up just before you serve it. Then serve up and enjoy your Mediterranean Diet Chicken Breast Dinner.  We had some tossed Caprese salad, some Chianti and some quick and easy no kneed bread with ours. ENJOY!