Lately the same recipe keeps popping up on my
Pinterest feed. It looks delicious and
it turns out I repined it THREE times!
So, I guess it was fate, I definitely needed to make this most delicious
looking meal. I made a few changes to
the recipe to make it a little more cost friendly on this broke grad student,
but it turned out to be so delicious. I’ll
put my process below (including the changes I made), but I’d recommend checking
out the original recipe posted here… http://menumusings.blogspot.com/2013/04/tomato-basil-chicken.html
Tomato-Basil Chicken.
What you need:
1
½ Tbsp Olive Oil
1
lb Chicken
Salt
Pepper
Dried
Basil
2
Roma Tomatoes
4
Tbsp Butter
1
Tbsp minced Garlic
¼
cup Buttermilk
1.
Before you do anything, start boiling some
water for your pasta. I chose bowties
since we had a box already open, but use whatever you find to be the best. I add a bit of olive oil to my water to
flavor the pasta.
2.
In a skillet, add 1 ½ Tbsp olive oil and
heat over medium heat. Once the oil is
hot, add the chicken and season it with salt, pepper and dried basil (the original
asks for fresh basil added later. I have
no fresh basil, so I went for the next-best option), to taste.
3.
While the chicken and pasta are cooking,
dice roma tomatoes.
4.
Turn the chicken after about 4-5
minutes. Once chicken is fully cooked
(about 10 minutes total cook time) add the diced tomatoes.
5.
Next, add the butter.
6.
Then the garlic. I didn’t have fresh garlic, but I had plenty
of jarred minced garlic, so I used that instead.
7.
Add the buttermilk. The original recipe didn’t ask for this, but
I had some and wanted a creamier sauce, so why not?
8.
Stir well
9.
Once pasta is cooked thoroughly,
drain. Plate the pasta, followed by the
chicken and tomato “sauce,” then sprinkle with parmesan and VOILA!!!!
Delicious, quick, and easy meal.
