This easy recipe is done in 20 minutes and uses
fresh garden ingredients that I usually have
in the house. So it’s just – defrost 2 chicken
breasts and the “what’s for dinner?”
question is answered. I use my large black
cast iron skillet for this., which I love.
It browns the chicken nicely and I can cut
the chicken right in the skillet when it’s done.
Get out all the ingredients; it goes fast.
1. Start your water boiling for the pasta.
2. Prep/chop your ingredients.
3. Boil the fettucini, drain and
reserved a little pasta water.
4. While the pasta is cooking brown the chicken.
5. Add the tomatoes, garlic, basil, and butter.
Season with more salt and pepper.
6. The chicken is cooked in a matter of minutes
and the ingredients create a nice sauce.
Add a little reserved pasta water if
needed to increase the sauce.
This is a Pinterest recipe. I’ve had it
pinned for a while and made it some time
ago but never posted it myself because I
thought it was everywhere. My daughter Kim
made it last week after work and loved it.
My granddaughter Kristina took it to
work the next day for a yummy lunch.
7. Cut the chicken into diagonal slices.
Serve over fettucini and enjoy!
Tomato Basil Chicken
2 chicken breasts
2 T olive oil
2 C chopped fresh tomatoes
2 t minced garlic
4 T butter
1/2 C fresh basil, chopped
salt and pepper
Parmesan cheese, grated
Pasta, cooked for serving
Pat the chicken dry with paper towel
and season with salt and pepper. Heat
the oil in a skillet and add the chicken.
Let brown for 4-5 minutes, then turn and
brown the other side for another 4 minutes.
Add the tomatoes, garlic, basil, and butter.
Season with more salt and pepper. When the
chicken is done, turn the heat down to lowest
setting to keep warm. Cut the chicken
into diagonal slices. Serve over fettucini
and sprinkle with parmesan.