This week’s recipe was born out of necessity. We have had a busy week between work, school, football games, and “farm” work. We’ve all been there…you come home from work – you need to make dinner – and you take that long look in the fridge and pantry and think…what can I make? With plenty of tomatoes and fresh basil sitting on the counter – and a pantry with a box or two of penne pasta – this one turned out to be a winner. It’s a great feeling when a ‘throw together’ meal turns out as a family favorite!
4 skin-less and boneless chicken breasts
4-6 tomatoes, quartered
1/2 cup balsamic vinegar
1/4 cup fresh basil, loosely packed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon pepper flakes, optional
Combine garlic, tomatoes, vinegar, oil, basil, black pepper, and salt in a food processor. Reserve a small amount of tomatoes (chopped) and basil (chopped) for garnish.
Begin to boil water for pasta of your choice
In a large skillet add 1 tablespoon of
olive oil and heat to medium-high. Once hot, add chicken breasts. Brown on both sides. Once browned, remove and cut into bite size pieces. Return to skillet. Add sauce mixture. Heat on medium heat – simmer for 10 minutes. While simmering, boil pasta for required time.
Drain pasta and add to chicken and sauce mixture – and enjoy!