Basil Chicken

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Basil Chicken

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)
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.
 
For a printable pdf version of this recipe click here. To download Adobe Reader to view pdfs click here.
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