Makes 3-4 Servings
½ package of pasta (your choice)
1 lb boneless chicken breast tenders
1 oz. can of diced tomatoes
1 Tomato peeled, juiced, seeded and diced
½ red bell pepper diced
2 garlic cloves diced
Salt and pepper
5-6 leaves Basil
Prep time: 10 minutes | Cook time: 20 minutes
Boil water, 1 tb olive oil and a generous sprinkling of salt. Add pasta and cook until al dente stirring occasionally. Different pasta cooks for different amounts of time so make sure to check the package instructions.
Wash and dry chicken tenders. Cut into 1-2 inch dice. Sprinkle all sides with salt and pepper. Preheat 2 tablespoons of good olive oil in a pan over medium heat. Cook the chicken pieces in batches until brown on all sides and cooked through which is approximately 4-5 minutes on each side. Take the chicken and set it aside.
Into the same oil put the onion and cook slowly until translucent for about 5 minutes add the garlic and cook for another minute or so. Then add the diced tomatoes and red bell pepper. Sprinkle with ½ tspn salt and ¼ tspn pepper and cook for about 10 minutes until the vegetables are almost soft. Take off heat. Chiffonade the basil by stacking the leaves, rolling them width wise and then cutting to make strips and add to the mixture. Serve hot with a sprinkling of parsley.