No need to grab that jar of pre-made pasta sauce! This light and fresh sauce comes together in MINUTES from ingredients that you probably have right this minute! Do it the authentic Italian way – make it fresh!
I’ve always been told that the key to great Italian food is fresh ingredients, made simply. Now if you’ve ever labored over a big casserole of lasagna, you may be scratching your head on that one…. but that’s another story! LOL! This Tomato Basil Chicken will have you grabbing your fork at the 30 minute mark, which is great news when you need to have a nice, hot meal on the table quickly.
How To Make Tomato Basil Chicken
Ingredients: (4 servings)
2 chicken breasts
kosher salt and black pepper
2 Tbsp extra virgin olive oil
2 cups chopped fresh tomatoes
2 tsp minced fresh garlic
4 Tbsp cold butter or ghee
1/2 cup fresh basil, chopped
Optional – freshly grated Parmigiano reggiano cheese, for garnish
Optional, sometimes I add dried seasoning to the mix as well. Depends on whom I am cooking for. Options such as: dried basil, oregano, Italian seasoning, red pepper flakes.
Season chicken breasts with kosher salt and fresh cracked black pepper. Add a couple of tablespoons of extra virgin olive oil to your skillet. This may seem like quite a bit, but it will form the base for the sauce. While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the chicken breasts. After about 4-5 minutes, the chicken breasts should be ready to turn. By the way, when did chicken breasts get SO HUGE?! 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.
After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up. Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce. 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. 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.
*You can also put this sauce over zucchini noodles, cauliflower rice, etc as desired.