One of the things that I really enjoy about this dish is that it’s SO easy and doesn’t take long to make!! All you really have to do is cook the chicken in the pan, set it aside, and then get ready to make your sauce! It’s made with fresh Roma tomatoes, garlic, butter, and seasonings! See, it’s so easy! You won’t need to buy any more canned tomato sauce!
Feel free to add to the sauce whatever you think it might need. If you like it spicy feel free to add in some red pepper flakes! I didn’t think to do that but I definitely will next time 😀
I enjoy eating this chicken with penne noodles (which I found gluten free!) but if you prefer any other kind of noodle, go ahead! I hope you enjoy the dish! Oh, and nothing beats fresh basil! 🙂
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 medium-sized breasts)
- 2 tablespoons extra virgin olive oil
- 6 Roma tomatoes, diced
- 3 cloves garlic, minced
- 1 handful fresh basil, cut into ribbons
- ¼ cup unsalted butter
- 2 cups cooked penne pasta
- Salt
- Pepper
- 1 teaspoon Dried Italian seasoning
Instructions
- Cut chicken into half, lengthwise for a shorter cook time. Season with ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon dried Italian seasoning. Set aside.
- Make the pasta according to cooking directions.
- Heat olive oil to medium heat. Add chicken and pan fry for 5-6 minutes on each side, or until chicken is browned and fully cooked inside. Set aside.
- Turn heat and olive oil down medium. Add tomatoes to the skillet and season with ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon Italian seasoning. Simmer for about 8 minutes, or until the sauce thickens and becomes chunky. Add garlic and butter and stir until butter is melted. Add chicken back to the sauce and cook for 3-4 minutes. Add basil.
- Serve chicken and tomato basil sauce on a bed of penne pasta.
Very fast and sounds and looks gorgeous! I must try. I love Roma tomatoes too, Tabitha! Thanks for sharing!