Garlic Basil Chicken with Tomato Butter Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  5 tomato or 310g

• Garlic

  Raw

  3 cloves, minced or 9g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Butter

  Unsalted

  8 tbsp or 114g

Directions

1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch. Remove the plastic and season each piece of chicken generously with salt and pepper.
2. Dice the tomatoes, mince the garlic, and slice the basil into ribbons. Cook the pasta according to package instructions.
3. Heat the olive oil in a large skillet until hot. Add the chicken and pan-fry for several minutes on each side until browned and cooked through. Set aside.
4. Allow the oil to cool slightly, then add the tomatoes and return to heat. Simmer until the tomatoes break down into a chunky sauce. Stir in the garlic and butter until melted. Return the chicken to the pan to soak in the sauce.
5. Stir in the basil just before serving. Serve the chicken and sauce over the pasta.

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