This was Tuesday nights cooking adventure. This is the first attempt I made at it, and I will admit that it is a little more involved than pinterest made it seem. I’ve made some changes, but the original recipe, and photo credits, go to this blog.
- 1 chicken breasts, or 2 chicken tenderlions
- kosher salt and black pepper
- 2 Tbsp extra virgin olive oil
- 1 medium tomato (1 cup), diced
- 2 tsp minced garlic
- 2 Tbsp cold butter
- 1/2 cup basil leaves, chopped
- Parmesan cheese, for garnish
- Season chicken breasts with kosher salt and fresh cracked black pepper. Add a couple of tablespoons of extra virgin olive oil to your skillet. This may seem like quite a bit, but it will form the base for the sauce.
- While waiting for the oil to heat, put water on to boil for pasta.
- When the oil is hot, add the chicken. After about 4-5 minutes, the chicken should be ready to turn. (You’re going to want to step back). Cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.
- After the second side has been cooking for about 4 minutes, add the tomatoes (more sputtering), basil, cold butter, and the minced garlic. Add salt, pepper, or lemon juice (kats fave) to taste. I also had a fair amount of oregano and cilantro from our herb garden so I added that because its a vaguely Italian meal anyway. Stir.
- When your chicken is “done,” turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.
- Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce. Top with more fresh basil and Parmesan cheese.