Tomato-Basil Chicken (Tutorial)

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.