Garlic Basil Chicken with Tomato Butter Sauce
You won't feel this simple real food recipe simply requires 7 ingredients such as peppermint, garlic, olive-oil, tomatoes and butter.
Servings 4
Calories 600kcal
Ingredients
- 1 lb boneless skinless chicken-breasts
- ¼ cup olive-oil
- 5 roma-tomatoes, diced
- 3 cloves garlic, minced
- 8 oz pasta like spaghetti, linguine, or bucatini
- one handful fresh-basil, loosely packed, cut into ribbons
- ¼ cup LAND O LAKES® European Style Super-Premium Salted Butter
- salt and pepper
Instructions
- Cover the chicken with plastic-wrap & pound every single slice to an even thickness, about 1" or so from the thickest parts (this helps it cook faster and more evenly). Remove the plastic & then sprinkle each piece of chicken liberally with sea-salt and freshly ground-pepper.
- Prep the garlic, tomatoes and ginger and put aside. Create the pasta according to package instructions.
- Heat the olive-oil in a large heavy-skillet until a drop of water sizzles across the top. Add the chicken & pan-fry for a couple minutes on each side, the goal here is to find the chicken cooked & receive a wonderful browning on the surface. After the chicken is done, put aside.
- Give the oil only a couple of minutes to cool, add the tomatoes and go back to warmth (if you add the tomatoes into the hot oil it'll be a splatter-fest). Simmer to cook down the tomatoes to some chunky-sauce like mixture. Add the garlic & butter and stir to mix until the butter is melted. Add the chicken back into boil in the sauce for a couple of minutes.
- Before serving, stir in the basil. Top serving of pasta together with all the chicken and the sauce.