2 chicken breasts
kosher salt and black pepper (to desired taste)
2 T extra virgin olive oil
2 c chopped fresh tomatoes
2 t minced fresh garlic
4 T cold butter
1/2 c fresh basil, chopped
freshly grated Parmigiano reggiano cheese, for garnish
pasta (your choice)
Cook pasta while chicken is cooking.
Season chicken breasts with salt and pepper. In a skillet add 2 T oil, when oil is hot, add chicken cook 4-5 minutes turn over and cook the second side 4-5 minutes or until the juices run clear.
After the second side has cooked for about 4 minutes, add tomatoes, stir. Add basil, butter, garlic, salt and pepper to season the sauce and stir.
When chicken is done, turn the heat to the lowest setting to keep it warm; cut chicken into slices on the bias. Place on top of cooked pasta, spoon tomato basil sauce over chicken.
Top fresh basil and cheese.
