I can NOT wait until we can start planting our garden this year. We have such a short growing season here that you really need to appreciate that couple of months you get to grow your own food. There is something so special about it! My tomatoes last year were UNREAL. I had 5 tomato plants in pots (yes I have all my garden goodies in pots, and they’ve been doing better and better each year) and I got an unreal amount of tomatoes. I had batches on batches of salsa, stewed tomatoes and sauces. This year, I’m going to try doing passata as well!
Anyways, this dish is inspired by my excitement for my tomato season and basil season, and obviously my all time ever lasting love for pasta. Here is a delicious supper full of tomato, basil pesto and perfectly seasoned chicken. If you want this to be vegan, use kabocha squash or chickpeas in place of chicken. this will change your cooking process.
Ingredients: (serves 2)
- 2 TBSP EVOO
- 2 chicken breasts, pounded so they’re even for cooking
- 1 tsp dried basil
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1.5c grape tomatoes, halved
- 1/2 red onion, diced
- 5 garlic cloves, sliced
- 1/2c veggie or chicken stock
- 1/2c or more of smoked mozzarella, grated
- 1/4c basil pesto homemade or store bought (I always make this one)
- linguini, fettuccine or spaghetti work well for this dish.
- Cook pasta according to package directions
- Add EVOO to a cast iron skillet over medium-high heat.
- Season chicken breasts on both sides with salt, pepper, garlic powder and basil. Once the skillet is hot, add the chicken. let it brown on one side for a couple minutes then flip it over and brown it on the other side. this might take anywhere from 4-6 minutes per side depending on the size of your breasts. if your chicken is a nice golden brown then it’s safe to flip it over.
- Remove the chicken from the skillet to a plate.
- Turn your heat down to medium. Toss your tomatoes, onions and garlic into the skillet. De-glaze with your veggie stock, and stir often until your tomatoes start to burst. if they’re not bursting fast enough for your liking, use a potato masher and do it yourself. Season the mixture with salt and pepper.
- Add your chicken back to the skillet and cook until the chicken reaches an internal temperature of 160F. add your pesto on to the chicken breasts and sprinkle them with cheese. Put a large lid over your pan and let the cheese melt for a minute.
- Remove the chicken to dinner plates. Toss your cooked pasta with the tomato mixture and serve! Sprinkling more cheese on top is also never a bad idea.