Copycat week Chicken Pomodoro from Olive Garden Thanks @kendrafullofjoy

3/4 pound chicken, boneless and skinless
Italian salad dressing, divided (I prefer Wishbone)
2 medium tomatoes, diced
4 tablespoons chopped fresh basil
4 medium garlic cloves, chopped
4 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon Italian blend seasoning
3/4-1 teaspoon red pepper flakes
about 8 ounces angel hair, linguine, or thin spaghetti, cooked, drained, and tossed with olive oil
1/2 cup finely shredded Parmesan cheese
Chop the boneless skinless chicken breasts (or tenders) into bite-sized pieces. Then marinate the chicken in Italian salad dressing, preferably overnight. Make sure there is enough salad dressing to fully cover all pieces.
Chop the tomatoes, basil, and garlic and set aside. Boil the water for the pasta, adding 3/4 teaspoon salt to the water.
Remove the chicken chunks from the marinade and add them to the frying pan. Saute in 2 tablespoons olive oil on medium-high heat, adding 1/4 teaspoon salt, Italian seasoning, and chopped garlic. Cook until the chicken is just done. (Note: Don’t confuse Italian seasoning, which is a spice blend, with Italian salad dressing. This recipe uses both at different points.)
Add 1/2 cup Italian salad dressing, red pepper flakes, and diced tomato to the pan. Reduce the sauce, cooking for about 5 minutes. Stir in chopped basil right before you remove the pan from the heated stovetop.
Cook the pasta al dente according to package instructions. Drain pasta and place it in a large bowl. Add 2 tablespoons of olive oil and toss to evenly coat pasta.
Gently fold the prepared Pomodoro sauce (i.e., the cooked chicken, fresh basil, seasonings, and tomatoes) into the cooked pasta while also adding the shredded Parmesan cheese

8 tbsp softened butter
1/2 cup parsley
1 tbsp garlic powder
8 slices sliced bread
Instructions
Preheat your oven to 425 degrees on broil. Make sure the rack is 4 inches from the top.
Mix the softened butter, chopped parsley and garlic powder together. (You can soften the butter by putting it in the microwave for 15 seconds.)
Spread the mixture on both sides of each piece of sliced spread.
Put it on a cookie sheet. Line it with parchment paper or aluminum foil for easy clean up. Put it in the oven on the top rack. Broil on each side for 3 minutes.

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