Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1 lb skinless boneless chicken breast, lightly pounded
1 tablespoon olive oil
1 tablespoon butter 4 cloves garlic, minced
4 large shallots, minced
1/2 cup sherry
1 cup orange juice
1 cup chicken broth
1-12 oz jar orange marmalade
1 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon dried thyme

Directions

1.	Preheat oven to 350°F. Lightly grease a 7" x 11" baking dish.
2.	Put a large pot of salted water on to boil.
3.	In skillet, heat butter and olive oil over medium high heat. Add chicken breast. Brown on both sides. Remove from pan. Set aside.
4.	In same pan, sauté garlic and shallots until soft and golden in color.
5.	Add sherry, orange juice, chicken broth, orange marmalade, salt, pepper and thyme. Boil for 5 minutes. Set aside 1/2 cup of sauce for later.
6.	Meanwhile, cook pasta according to directions on box. Drain. Add to skillet and toss well.
7.	Pour into baking dish. Place browned chicken breast on top of noodles. Spoon reserved orange sauce on top of chicken breast.
8.	Bake 20 minutes or until chicken reads 160° on meat thermometer.
9.	Serve immediately.