Bring a pot of lightly salted water to a boil. Put a colander in the sink. Thoroughly rinse produce and pat dry. Make sure to completely dry micro greens. Cut basil into thin strips. Halve tomatoes. Mince garlic. Peel, halve, and finely dice half red onion. Reserve remaining half. Rinse chicken breasts and pat dry.

Add spaghetti to boiling water and cook until al dente, about 7-8 minutes. Drain pasta, reserve ½ cup of cooking water to use later in the dish, and return drained pasta to pot. Set aside.

In a medium pan over medium-high heat, warm 1 tsp. olive oil. Salt and pepper the chicken breasts and, once skillet is hot, add and cook chicken for 5-6 minutes on each side, or until internal temperature reaches at least 165 degrees. Rest chicken for at least a few minutes.

In a mixing bowl, combine 1 tsp. olive oil, tomatoes, basil, diced red onion, minced garlic, and salt and pepper to taste. Combine thoroughly and set aside.

In the same pan you cooked the chicken, add drained pasta and ¼ cup of reserved pasta water. Cook for 1 minute over high heat, stirring consistently to warm pasta throughout. Season to taste with salt and 1 Tbsp. olive oil. If pasta is too dry for your taste, add more of the reserved pasta water to the spaghetti. Remove from heat and set aside.

Add a serving of pasta to a shallow bowl.Top with a chicken breast. Ladle a serving of bruschetta atop the pasta and chicken. Garnish with shaved Parmesan and microgreens.