Tomato Basil Chicken

November 17, 2017 • 0 comments

Tomato Basil Chicken
This is the perfect recipe when your garden is producing like crazy, and it's one of our favorite dishes. One day I picked 18 cups of grape tomatoes from our garden! As the basil and tomato were abundant, I whipped up a couple batches to freeze and now we are enjoying this flavorful dish even though production season is over. All I need to do is grab a container of the frozen sauce and some of our roasted and shredded chicken that we froze and supper will be ready in a snap!
  • Servings: 4


  • 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


Step 1:
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.

Step 2:
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.

Step 3:
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.

Step 4:
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.

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