Chicken with a hearty helping of basil simmered in a fresh tomato sauce. This meal is great for company, too, because you can have all the ingredients ready and quickly throw them together in a few minutes.
Serves 4 – 6
Boil a large stockpot of water, then add:
1 (16 ounce) bag gluten-free penne pasta
Cook the pasta according to package instructions. Meanwhile place in a medium sized stockpot:
2 pounds skinless, boneless chicken breast halves, (or 3 chicken breast halves) cut into ¼-inch cubes
Add enough water to cover chicken in pot. Bring to a boil and cook for 10 minutes. Then remove from heat, drain water, and keep chicken warm.
In a large skillet, add:
1 tablespoon olive oil
1 medium onion, chopped (½ cup)
3 cloves of garlic, minced
Cook onion on medium heat, until soft and translucent. Then reduce heat to low and stir in:
3 cups chopped fresh tomatoes (preferably grape or cherry tomatoes)
¼ cup chopped fresh or dehydrated basil leaves
¼ teaspoon red pepper flakes
½ teaspoon sea salt
⅛ teaspoon black pepper
Simmer for 5 minutes or until tomatoes have softened. Drain and rinse pasta, then add to pan along with the chicken. Cook for an additional 3 – 4 minutes and serve.