I got the original recipe here.
Sooo good. I had it for left overs for lunch today. Just. as. good.
2 Chicken breasts
2 Tbsp Olive oil
2 C fresh tomatoes, chopped
*about 3 tomoatoes
2 tsp minced fresh garlic
4 Tbsp cold butter
1/2 C fresh basil, chopped
Salt & Pepper, to taste
*I used Mostaccioli
Parmigiano reggiano cheese, for garnish (I didn't know where this was so I didn't use it; still good)
Start by defrosting your chicken and starting your water for your pasta.
While your chicken is defrosting you can also chop your tomatoes and basil.
Once you meat is thawed out beat it.
I did just say beat your meat. This is the time to let out some pent up frustration. Plus, its pretty fun, not going to lie.
I used a rolling pin because I'm not fancy enough to have a mallet.
Add some salt and pepper on you chicken and then toss them in the the pan.
Watch out! You don't want to be splashed by hot oil.
I used tongs to avoid getting hit.
Next you will want to add your tomatoes, again be careful of flying oils!
You want all your yummy ingredients to meld together.
Your noodles should about ready; once the noodles are done to your liking drain them.
Serve your sauce over your noodles in individual bowls.