Posted in Eating

Tomato Basil Chicken Pasta

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

Written Directions:

  1. 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.
  2. While waiting for the oil to heat, put water on to boil for pasta.
  3. 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.
  4. 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.
  5. 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.
  6. 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.