Garlic Basil Chicken with Tomato Butter Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb 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, unenriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Butter

  Salted

  1 stick or 113g

Directions

1. Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.
2. Prep the tomatoes (dice), garlic (mince), and basil (ribbon slice) and set aside. Make the pasta according to package directions.
3. Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side - the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside. Chicken should be no longer pink, the juices run clear, and the internal temperature has reached 165 degrees F.
4. Give the oil a few minutes to cool, add the tomatoes, and return to heat. Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
5. Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

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