Thanks to my boyfriend who has been getting the love of cooking bug, he thoughtfully set up the cutting board for a lovely photo of the ingredients we used in this dish, minus the chicken.
- Slice your chicken into bite-sized pieces
- Place in a bowl and toss with salt, pepper, two pinches of rosemary
- * I added a few shakes of McCormick "Montreal steak" Grill Mates seasoning, if you have another seasoning you use for the grill, you may use that instead.
- Add olive oil to a pan on medium heat
- Add 2/3 of the fresh, finely chopped garlic
- Toss in the chicken in a single layer and cover on medium-low heat
- Check periodically, and stir to make sure the chicken is cooking evenly
- Boil your water, add a few shakes/pinches of salt
- While your chicken is cooking and water her yet to boil, slice your tomatoes in half and chop the basil
- Once the chicken is has about three minutes left, add the sun-dried tomatoes, the rest of the garlic and basil
- Remove the pan from the heat and add the fresh tomatoes
- Mix well
- Serve on top of the pasta or toss the pasta back in the pot and mix the ingredients in, then serve
- Goes well with shredded parmesan or grated parmesan cheese.
Shopping list
- 1 Package multi-colored cherry tomatoes, halved
- 1/2 cup chopped fresh basil
- 5 cloves fresh garlic, finely chopped
- 3oz sun-dried tomatoes, julienned (not in oil)
- 1 lb chicken breast tenders
- 1 package fresh angel hair pasta
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