Tomato-Basil Spaghetti with Blackened Chicken

For Chicken:
4-6 chicken breasts
scant 1 tbsp garlic powder
¾ tsp black pepper
½ tsp each salt and ground nutmeg
¼ cup each olive oil and water
1 lime, juice of
For Pasta:
1 -1 1/2 lb spaghetti
1 1/2 tsp crushed red pepper flakes
½ cup olive oil
3 lb grape or cherry tomatoes, washed, dried, most halved
7 garlic cloves, finely chopped
7-8 green onions (both white and green parts), washed, dried, finely chopped
½ cup dry white wine
1 lime, juice of
20 large basil leaves, roughly torn
Preheat oven to 400 degrees F. Pat chicken breasts dry. Mix spices together and spice chicken breasts generously on both sides. Heat olive oil and butter in a large cast iron or oven-safe skillet. Brown chicken breasts deeply on both sides. Turn heat off. Add ¼ cup water and lime juice. Transfer chicken to the 400 degrees F-heated oven. Bake for 25-30 minutes, turning once. When ready, remove from oven, cover and let sit for 5 minutes. While chicken is baking, cook the pasta according to package. Mine took about 9 minutes in boiling water with a dash of salt. When ready, drain in a large colander. Set aside briefly. In a large heavy cooking skillet, heat ½ cup olive oil and butter. Stir in crushed red pepper flakes. Add tomatoes, garlic and green onions. Cook for 5 minutes on medium-high. Now add white wine and lime juice. Let cook another 5 minutes to slightly reduce. Season with salt and pepper. Reduce heat to medium, cover and let simmer for 7-10 minutes or until tomatoes turn a nice rusty orange. Uncover and stir the pasta in with the tomatoes. When the pasta heats through, finally toss in the basil leaves, Parmesigiano Reggiano and tossed pine nuts (if you choose). Transfer spaghetti to serving bowls and top with the blackened chicken breasts. Enjoy!