(Originally posted May 29, 2015)
During the summer, we have this all the time. Although it’s pasta, it’s light & delicious!
3 boneless, skinless chicken breasts
Nature’s Own seasoning, dried oregano and dried basil
kosher salt and fresh pepper
8 oz penne pasta
2 (pint) grape tomatoes, halved
6 cloves garlic, minced
parmesan cheese, grated
extra virgin olive oil
4 TBSP fresh basil, chopped
* * * * * * * * *
Bring a large pot of salted water to boil.
Season chicken generously with Nature’s Own seasoning, oregano and basil. Heat a large skillet on high heat. Once heated, drizzle oil in pan and add chicken. Cook about 3-4 minutes, until cooked through. Remove chicken, dice and set aside.
Add pasta and cook according to package directions. Reserve 1/2-1 cup pasta water before draining.
While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper, cover and reduce heat to medium-low. Sauté about 4-5 minutes. Use tongs to crush softened tomatoes – this will help create the sauce. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with grated cheese.