Tomato Basil Chicken Pasta
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- 2 chicken breasts
- 1 package(s) linguine
- salt & pepper
- Italian Seasoning
- 2 tablespoon(s) extra virgin olive oil
- 2 cup(s) fresh tomatoes, chopped
- 2 teaspoon(s) minced garlic
- 4 tablespoon(s) cold butter
- 1/2 cup(s) fresh basil
- Grated Parmigiano Reggiano cheese (or Parmesan)
- 1.) Pound chicken breasts if needed. Season chicken breasts with kosher salt, fresh cracked black pepper, and Italian seasoning.
- 2.) While waiting for the oil to heat up, go ahead and get your water going for the pasta. If you don't do it early, you'll have to sit and wait on the pasta to be done at the end.
- 3.) When the oil is HOT, add the chicken breasts. Adding meat to cold/cool oil will give you greasy meat!!
- 4.) After about 4-5 minutes, the chicken breasts should be ready to turn. You'll want to 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. If you pounded yours out thinner, they will cook faster than this.
- 5.) After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up. There will be lots of steam, spitting, and sputtering!
- 6.) Next, add the fresh basil (that you have chopped into ribbons), cold butter, & minced garlic. Add a bit more salt & pepper as well.
- 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, which should be any minute now. :) At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of 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 recipe is a personal recipe added by ktbanks2006 and has not been tested or endorsed by MyRecipes.
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