1. Cook pancetta in a large nonstick skillet over medium heat until crispy, 5 to 7 minutes. Transfer to a paper-towel-lined plate and drain skillet.
2. Prep-Ahead: Reserve 2 tablespoons pancetta for the frittata.
3. Add water and spaghetti to skillet and bring to a simmer. Cook pasta, stirring occasionally, until tender and liquid is absorbed, 12 to 15 minutes.
4. While pasta is cooking, beat eggs in a medium bowl until smooth. Add tomatoes, cheese, and basil and set aside. Microwave chicken until heated through, about 1 minute; cover and set aside.
Source: Hannaford fresh Magazine, July - August 2016