Servings: 4

2 Chicken Breasts 2 Chicken Breasts
Kosher salt and black pepper Kosher salt and black pepper
2 Tbsp extra virgin olive oil 2 Tbsp extra virgin olive oil
2 Cups chopped fresh tomatoes 2 Cups chopped fresh tomatoes
2 tsp minced garlic 2 tsp minced garlic
4 Tbsp cold butter 4 Tbsp cold butter
1/2 Cup fresh basil, chopped ½ Cup fresh basil, chopped
Freshly grated Parmigiano reggiano cheese, for garnish Freshly grated Parmigiano reggiano cheese, for garnish
Pasta Pasta

1. Season chicken with kosher salt and pepper.
2. Add a couple of tablespoons of extra virgin olive oil to your skillet and heat up.
3. While waiting for oil to heat up, boil water for pasta.
4. Add chicken breasts to HOT oil. Should sizzle right away. Turn after 4 to 5 minutes. Cook them on second side another 4 to 5 minutes, or until juices run clear when piereced with knife.
4. After sexond side has cooked, add tomatoes.
5. Add fresh basil.
6. Add cold butter.
7. Add minced garlic.
8. Add a bit more salt and pepper.
9. Stir. turn to lowests setting to keep warm until pasta is cooked.
10. Divide pasta amoung individual bowls and top with chicken mix. Add cheese.