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Jenna’s Bitchin’ Kitchen – Tomato Basil Chicken Pasta

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I stumbled across a recipe someone posted on Facebook that looked really good, so I tried it. It SUCKED so I thought “I can do better than that!” So I did.

Turns out, someone kleptoed the recipe from jailbird Martha Stewart. I’m sure others liked it just fine, but I didn’t so I messed with the recipe a bit and here’s what I came up with.

Tomato Basil Chicken Pasta

Chicken breasts
12 ounces of pasta (I used the refrigerated Butoni pasta because it cooks in 3 minutes and I’m impatient, but you can use whatever you want)
36 ounces of chicken stock (the original recipe called for vegetable broth, but I found chicken stock to be more flavorful)
1 15 oz. can of diced tomatoes with the liquid
1 to two shallots; julienne (the original recipe called for red onion, but I don’t like smelling like B.O. for two days after I eat onion)
4 cloves of garlic (I used the jarred kind. I don’t have the skill to crush it myself. I’d probably cut my hand off)
½ teaspoon of red pepper flakes (or more if you like it spicier)
1 palmful of oregano (the original recipe said two teaspoons, but I love oregano)
½ palmful of basil (the original recipe called for two chopped sprigs of basil, but I just use the basil leaves from the store because I have a black thumb)
2 Tablespoons of extra virgin olive oil
Parmesan cheese
Parsley

The original recipe said to put everything in one pot and let it cook, but the pasta was clumpy and it wasn’t good, so we’re going to do it my way.

In a deep skillet, brown chicken breasts until no longer pink and juices run clear. You can cut them up and throw the cooked chicken into the pot with all the other stuff, or you can keep them whole. If you choose to keep them whole, take them out of the pan and put them on a plate, but tent them and keep them warm. You can also grill the chicken breasts, but make sure you season them well. If I’m doing this on the grill, I use Mrs. Dash Garlic & Herb Seasoning on the breasts.

Next, place chicken stock, tomatoes, shallots, garlic, red pepper flakes, oregano, basil and olive oil in the same pan you made the chicken in. Bring everything to a boil and then turn it down to a simmer. For the last few minutes of cook time, place the chicken breasts back into the pan to warm up.

Prepare pasta according to package directions. Make sure the water is at a good, hard rolling boil and throw some salt in there; otherwise your pasta will have no flavor.

When your pasta is done, put it into the skillet and toss. Serve with chicken. Garnish with parsley and top with a few Parmesan shavings.

This is a pretty hearty dish alone, but if you wanted to add a side salad and some crostini, it’s delicious.

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