Creamy Buttermilk Spaghetti with Grape Tomatoes and Chicken

1.Cook the spaghetti according to package instructions until al dente. Drain and set aside.

2.In a large skillet, sauté sliced yellow onion until translucent.

3.Add grape tomatoes to the skillet and cook until they start to burst.

4.Pour in chicken stock and simmer for 5 minutes.

5.Stir in buttermilk and let it simmer for another 2-3 minutes.

6.Add the cooked spaghetti to the skillet and toss to coat in the creamy sauce.

7.Serve hot and garnish with fresh herbs or grated cheese if desired.