Seeing as I live on my own right now and have lost my grilling assistant (hey Alex!) I’ve had to find new ways to cook my beloved chicken. I could always use the indoor grill and I’m sure it would be delicious. Or I could make this delicious meal.
This chicken doesn’t use a marinade but instead relies on a buttery sauce made with olive oil and, well…. butter. The little bit of extra saturated fat is so worth it because the crust on the chicken is absolutely delicious.
The trick to this recipe is to pound your chicken breasts until they are the same thickness throughout. Doing so ensures that you will have chicken cooked through thoroughly and not dry chicken on one side and pink on the other.
After cooking the chicken for 4 minutes on each side in olive oil you can add the rest of the ingredients and simmer until delicious. I tried to reduce the sauce after taken the chicken out but it didn’t work very well. I enjoyed it all the same 🙂
Tomato Basil Chicken and Pasta
Recipe courtesy of: Menu Musings of a Modern American Mom
- 1 lb boneless, skinless chicken breasts
- Salt and pepper
- Dried Italian seasoning (basil, oregano, etc)
- 2 T extra virgin olive oil
- 2 cups chopped fresh tomatoes
- 3 tsp minced fresh garlic
- 3 T cold butter
- 1/2 cup fresh basil, chopped
- 8oz whole wheat spaghetti
Fill large pot with water and bring to a boil. Meanwhile, pound chicken breasts until of even thickness. Season both sides with salt, pepper, and dried Italian seasonings of choice. Heat a skillet on medium with 2 T olive oil until sizzling. Add dried pasta to boiling water. Place chicken breasts into sizzling oil and cook on each side for 4-5 minutes or until no longer pink. Add tomatoes, garlic, butter, and basil to skillet with chicken. Cook on low until a nice sauce forms. Drain pasta and add chopped chicken and tomato-basil sauce. Serves 4.
Nutrition: Calories 447; Total fat 16.4g; Saturated fat 6.8g; Cholesterol 93.5mg; Sodium 130.7mg; Total carbohydrates 46.1g; Fiber 7.2g; Protein 33.8g