This is my all time favorite summer dish. It’s not a recipe that must be completely accurate so everything is approximate and to taste ok?

Ingredients:

6 Tb olive oil

10 garlic cloves

8 roma tomatoes

1 1/2 tsp salt

freshly ground black pepper

fresh basil leaves

4 1/2 chicken breasts, uncooked cut into chunks

1 lb angel hair pasta

real parmesan to grate

Instructions:

1. Cook pasta according to directions.

2. Add oil and garlic to skillet. Dice tomatoes into small pieces. Add to skillet. Sprinkle with salt and pepper.

3. Stack basil leaves on top of each other, roll and slice into thin strips. Add to skillet.

4. When tomatoes begin to release their liquid and look “saucy” add the chicken breast chunks.

5. Cook and stir until chicken is done. The tomatoes will break down into a thin sauce.

6. Drain pasta and add to skillet. Toss together.

7. Grate real parmesan cheese over the top of each plate. The more the better!

Serves 4-6

Notes:

* I only use fresh garlic cloves. Yes, I’m a snob but it’s so good!

*Add more tomatoes if you want. It just makes more sauce. How thin your sauce is really depends on how much water is in the tomatoes.

* You can add more basil. I used a lot.

*You may like more salt.

*Since you’re having lots of tomatoes and pasta, you can use less chicken–3/4 breast per person (save some $).

*This is awesome without chicken too.

Filed under: Lizzie's Lunch Counter | 2 Thoughts Shared »