Tomato Basil Pasta

I found this awesome recipe for pasta on Pinterest - added by Menu Musings. Not only does it taste GREAT, it was cheap to make. It only cost about $13.00 to purchase what I needed. This recipe made 4 servings...I'm sure it would make more if my husband's servings weren't so massive! Oh, and it only took me about 30 minutes to make. :) I hope you enjoy. This one is at the top of my favs list!

Ingredients

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish (I used an Italian Blend for the cheese)
• Garlic and Herb seasoning

Directions

• Season chicken breasts with kosher salt,fresh cracked black pepper, and garlic and herb seasoning.   
• While waiting for the oil to heat up, go ahead and get your water going for the pasta.  If you don't do it early, you'll have to sit and wait on the pasta to be done at the end.
• When the oil is HOT, add the chicken breasts.  If the oil does not start sizzling immediately, then its not hot enough!  Adding meat to cold/cool oil will give you greasy meat!
• After about 4-5 minutes, the chicken breasts should be ready to turn. You'll want to cook them on the second side another 4-5 minutes, or until the juices run clear when you pierce them with a small sharp knife.  You don't want to OVER cook them, or they will be dry and tough.  If you pounded yours out thinner, they will cook faster than this.
• After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.   There will be lots of steam, spitting, and sputtering! Next, add the fresh basil that you have chopped into ribbons, cold butter, and finally minced garlic.
• You will probably want to add some more kosher salt and black pepper to season the sauce.
• Stir all together in order to mix the spices. When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices.
•  Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.