I first had this recipe last summer when we went on a huge family vacation. My Aunt Sarah made this and I LOVED it. I finally got the recipe from her and tweaked it a little for my preference. I'm all about tweaking recipes.
First pick a marinade. I used the Italian dressing packets(you'll need 2) but left out the water and doubled the vinegar. You'll make this up into 2 batches.
Boneless, skinless, chicken breasts go in 1 bag with 1 batch of marinade:
I let them marinade for a few hours....the longer the better.
Then I cooked the chicken in a pan, I would have put it on the grill but it was raining. You can also throw them in the oven to bake.
When your chicken is almost finished start cooking the spaghetti. I cook mine 1 minute less than the package says because I hate mushy pasta. When its cooked and drained then add butter and a pinch of salt.
I served mine topped with feta cheese and some fresh chives: