recipe and image from Menu Musings
2 chicken breasts, pounded
salt and pepper to taste
2 TBS extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 TBS cold butter
1/2 cup fresh basil, chopped
freshly grated Parmigiano reggiano cheese, for garnish
1. Season chicken breasts with salt and pepper.
2. Add a couple TBS of extra virgin olive oil. It may seem like a lot, but it will form the base for the sauce.
3. While waiting for the oil to heat up, start boiling the water for the pasta.
4. When the oil is HOT, add some Italian seasoning and the chicken breasts. If the oil does not start sizzling immediately, then its not hot enough. Adding the meat to cool oil will give you greasy meat!!
5. After about 4-5 minutes, the chicken breasts should be ready to turn. Cook the next side another 4-5 minutes or until juices run clear when pierced with a small knife. If pounded out thin, they will cook faster than this.
6. After the second side has been cooking for about 4 minutes, add in the fresh chopped tomatoes. And then the basil. And then the cold butter. This will make the sauce silky. Then the minced garlic and some more salt and pepper.
7. Now give it all a good stir so all those flavors will marry together. When your chicken is "done" turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked. At this point, if you are still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting a few minutes, cut the chicken into slices on the bias.
8. 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 freshly grated Parmigiana reggiano cheese.
*This was yummy and fresh!