Tomato Basil Chicken

I was so excited to try out this recipe and I was NOT disappointed. It was just so good. The pictures don't do it a bit of justice. I didn't have a good selection of fresh tomatoes, so I used the Italian-seasoned diced tomatoes and it was just one of the best combinations of food I've ever eaten.


(Print)
What you need:

• 2 to 3 chicken breasts, chopped into bite-size pieces
• Salt and pepper
• 2 Tbsp. EVOO
• 1 to 2 cans diced tomatoes (Italian-style is what I used)
• 2 tsp. minced garlic cloves
• 4 Tbsp. cold butter
• 1/2 cup fresh basil, chopped (I had to use dried basil because our store was out of the fresh stuff)
• Parmigiano Reggiano cheese
• Pasta - I used angel hair pasta

Directions:

1. Season chicken with salt and pepper. Meanwhile, heat EVOO in a skillet over medium-high heat.
2. Cook chicken for 10 to 12 minutes or until done.
3. Add tomatoes; cook for a few minutes.
4. Add in basil, garlic, cold butter, and a little more salt and pepper. Stir, reduce heat, and let simmer while you cook your pasta.
5. To serve, top pasta with tomato chicken mixture and top with Parmigiana Reggiano cheese.

Recipe from Menu Musings

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