cover the chicken with plastic wrap and pound each one to an
even thickness, about 1 inch or so in the thickest parts (this
just helps it cook faster and more evenly). Remove the plastic
and sprinkle each piece of chicken generously with salt and
pepper.
Prep the tomatoes, garlic, and basil and set side. Make the
pasta according to package directions.
Heat the olive oil in a large heavy skillet. Add the chicken and
pan fry for several minutes on each side-- the goal here is to
get the chicken cooked AND get a nice brown color. When
the chicken is done, set aside.
Give the oil a few minutes to cool down, then add the
tomatoes, and return to heat. Simmer to cook the tomatoes
down into a chunky sauce like mixture. Add the garlic and
butter and stir to combine until the butter is melted. Add the
chicken back in to soak in the sauce for a few minutes.
Just before serving, stir in the basil.
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