Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano and basil.

Heat a large skillet on high heat. When hot, spray with cooking oil and add chicken. Cook about 3-4 minutes, until no longer pink.

Remove chicken and set aside.

Add pasta to the boiling water and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to the same skillet on high heat.

Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes.

When pasta is drained, add pasta to the tomato mixture and toss well. If pasta seems too dry, add some of the reserved pasta water.

Add fresh basil and cooked chicken back to the skillet and toss well. Serve immediately with grated cheese if desired.