This is such a simple recipe, and with just a few basic ingredients. The key here is to use fresh tomatoes, basil and garlic. Enjoy those last bites of summer flavour. Serving size is a suggestion, and you may find that, like me, a whole chicken breast is too much for one person. If this is the case, adjust the recipe as you see fit, or put it in the fridge for leftovers the next day.
Serves: Two to three
Time: 40 minutes
- 2–3 boneless skinless chicken breasts
- salt and pepper
- 1/4 cup olive oil
- 5–6 Roma tomatoes, diced (fresh ones are best)
- 3 cloves garlic, minced
- one handful fresh basil, loosely packed, cut into ribbons
- 1/4 cup butter
- 250g pasta, like spaghetti, linguine, or bucatini
Pound each piece of chicken to about one-inch thickness using plastic wrap and a mallet. Season well with salt and fresh ground pepper.
Heat the olive oil in a large heavy frying pan. Add chicken breasts to hot pan, and fry for a few minutes on each side, cooking through and browning on each side. When finished, set aside and remove pan from heat. Using the same frying pan as the chicken, add in the tomatoes, returning to heat. Allow tomatoes to simmer, lowering the heat a bit. Cook tomatoes down, stirring frequently. Meanwhile, cook pasta according to packet instructions. Once pasta is on, add in the garlic and butter, stirring to combine. Once the butter is melted through, place chicken back into the frying pan, coating with tomato mixture. Turn the heat on to low or off, and allow chicken to soak in the sauce. Stir in the fresh basil at the end and serve over the cooked pasta. Top with a little grated Parmesan (optional).