- Pasta of your choice
- (2) Boneless Skinless Chicken Breast
- Salt and black pepper, to taste
- (2 T.) Extra virgin olive oil
- (2 c.) Chopped fresh tomatoes
- (2 tsp.) Minced fresh garlic
- (4 T.) cold butter
- (1/4 c.) Cream
- (1/2 c.) Fresh basil, chopped into ribbons
- Freshly grated Parmigiano Reggiano cheese, for garnish
Add olive oil to skillet and turn on heat. Season chicken breasts with desired amount of salt and pepper. While waiting for oil to heat, add required amount of water and a dash of salt for pasta to pot and begin warming. Once water is boiling, cook pasta according to directions on package. Mince garlic and let rest for at least 10 minutes. Once oil is hot, add chicken breasts.
Let chicken cook for 4-5 minutes, and then turn and cook for another 4-5 minutes, or until juices run clear. When chicken is almost done, add fresh tomatoes, then the garlic, cold butter, cream, basil, and more salt and pepper. Stir together.
Once chicken is done, turn heat down to simmer until pasta is done and sauce is to the consistency of your liking. Remove chicken from skillet and allow to rest a few minutes. Slice chicken on the bias into strips.
Divide pasta among each bowl, add half of a chicken breast worth of strips, and top with tomato basil sauce. Garnish with fresh basil ribbons and freshly grated Parmigiano Reggiano cheese.