Italian Chicken and Grape Tomato Garlic pasta

Chicken:

2 tsp dry onion flakes
1 1/2 tsp paprika, divided
1 tbsp EVOO
1 1/4 c water
1/4-1/2 c tomato paste
1 bay leaf
1/2 tsp reduced sodium chicken bouillon granules
1/2 tsp Italian seasoning
1/4 c flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried oregano
1-1 1/2 lb of boneless, skinless chicken cut into tenderloins
Grated parmesan or romano cheese to top

In medium sauce pan, saute onion and 1/2 tsp paprika in tbsp of EVOO.  Stir in water, tomato paste, bay leaf, bouillon, and Italian seasoning.  Bring to boil for 1 min then reduce heat and simmer for 10 minutes.
Meanwhile in a resealable bag, place flour, salt, garlic powder, oregano, and remaining paprika.  Add chicken, seal bag, and toss to coat chicken.
In a nonstick skillet, cook chicken in EVOO for 2-3 minutes per side until no longer pink and slightly golden.  Discard bay leaf from sauce.  Plate chicken and pour sauce over chicken.

Pasta:

2 servings of whole wheat linguine pasta
1/2 pint of grape tomatoes
5 cloves of garlic, peeled
salt, pepper
EVOO for drizzling
4-5 fresh basil leaves, coarsely chopped

Preheat oven to 400. On a pan place aluminum foil.  Put tomatoes and garlic on foil and drizzle well with EVOO, sprinkle with salt and pepper.  Place in oven for 20 minutes.  Meanwhile, cook pasta as directed.  Drain, reserve a large ladle (about one cup) of pasta water.  In a bowl, mash garlic with a knife.  Add tomatoes and water and using a potato masher, mash the mixture together.  Add pasta and top pasta mixture with basil.