Tomato Chicken Pasta
A good use of fall tomaters!
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I was scrolling through Pinterest last week (FOLLOW ME HERE FOR DELICIOUS RECIPES) looking at all the delicious, transition into fall dishes! I don’t know if I am quite ready for heavy stews and soups yet, but this recipe caught my eye! It became the inspiration for my pasta dinner last night!
CLICK BELOW FOR RECIPE!
For the most part I kept the recipe as is. One thing I did, that I think really added a lot of flavor, was marinate the chicken in Italian Dressing for 24 hours before cooking! I make my own Italian dressing using Good Seasons Packets with Avocado Oil or Olive Oil !
Remember to pound out your chicken! An easy method to pound out chicken is to put it in a zip lock with a little bit of oil! This will make pounding out the chicken very easy and prevent the chicken from sticking to the bag when pounding!
My Version of this Recipe!
Tomato Basil Garlic Chicken
- 2 ziplocks
- tongs for raw and cooked chicken
- saute pan
- cutting board
- 1 lb Organic Skinless Chicken Breast I use Prime Manor from Whole Foods or Thrive Market Chicken.
- 1/4 cup Organic Basil Fresh Picked Basil is great if available
- 6 cloves garlic – minced Only use real garlic!!! No jar stuff.
- 2 tbsp butter Kerrygold grass fed butter
- 2 tbsp Avacado or Olive Oil
- 2 cups cherry or grape tomato or mix
- 1.5 tsp salt divided
- 1.5 tsp pepper divided
- 2 cups italian dressing I use Good Seasons – seasoning packets with Avocado Oil to make my own salad dressing!
24 Hours Before Cooking
- Place 1 tbsp of oil in a zip lock bag. Add raw chicken into bag. Close zip lock and place on a cutting board that is placed on a towel. Pound out chicken until all pieces are even.
- Add 2 cups of Italian dressing into the zip lock. Make sure all parts of chicken are marinated. Marinate 24 hours.
Cook the Chicken
- Add 2 tbsp of Avovado or Olive Oil to saute pan. Heat on medium to medium high heat.
- Add chicken to pan. Sprinkle 1 tbsp Italian seasoning, 3/4 tsp salt, and 3/4 tsp pepper over chicken. Cook 5-6 minutes on this side until golden brown. After 5-6 minutes flip the chicken and put remaining spices on. Cook another 5-6 minutes until golden brown and reaches an internal temp between 150-155.
- Turn down heat to medium-low to medium. Leave chicken in pan. Add 2 tbsp butter and melt.
- Add 2 cups of tomatoes and cook 2-3 minutes or until cooked through on medium low-medium heat.
- Add minced garlic to pan. Cook 1-2 minutes. Check to make sure chicken cooked to 160.
- Top with chopped basil and serve.
- May add Balsamic Glaze or Parmesan Cheese on top!
Take approximately one pound of Organic Chicken Breast and pound thin until all breast are even size. Depending on the breast size this will be approximately 2-3 breast. Then marinate in a zip lock with approximately 2 cups of Italian dressing.
After the chicken has marinated for 24 hours, it is time to cook! Heat 2 tablespoons of Olive Oil or Avocado Oil in the pan on medium to medium-high heat. I chose to do buttered noodles with my chicken so I got those ready too! What you serve the chicken with is totally up to you!
Once the oil is heated, it is time to add in the chicken breast. If you have a splatter guard handy, you are going to want to use it! The oil may splatter some when you add the chicken!!
Once the chicken is in the pan time to add 3/4 tsp salt, 3/4 pepper and 1 tbsp Italian seasoning. Fry chicken until golden brown, then flip. When you flip add another 3/4 tsp salt, 3/4 pepper and 1 tbsp Italian seasoning. Finish cook until golden brown and an internal temp of around 150-155 degrees.
**The CafeDelites recipe calls to add the butter when cooking the chicken, however I waited until I added my tomatoes because I didn’t want my butter to burn while cooking the chicken! Either method will work, but if you do add the butter, watch it closely so it doesn’t burn. Burn butter will takeover the taste of your chicken**
It is time to add our tomatoes now! In the CafeDelites recipe they remove the chicken, however I just left the chicken in the pan and turned the heat down to medium. This is why I only cooked the chicken to 150 degrees internally, so it could finish cook through to 160 degrees internally while cooking the tomatoes!
Add 2 tbsp of butter. Kerry Gold Grass Fed Butter is the only butter I use. When the butter is melted, add in the the tomatoes!
The recipe calls for 2 cups of grape (or cherry) tomatoes, but you can add even more if you like, because they are SO delicious when cooked in the butter! Cook for 2 to 3 minutes or until cooked through.
Time to add the garlic! I used 6 large cloves or garlic minced! If you want to add more or less to taste go right ahead! Like the say, measure garlic with your heart!
The butter, oil, garlic and tomato, and Italian herbs come together to make a delicious pan sauce! Top the chicken with chopped basil and serve! I topped with Balsamic Glaze as well!
Serve and enjoy!
What to Serve with?
I decided to serve this dish with buttered Brown Rice and Lentil pasta from TRADER JOES!! I topped the pasta with parmesan cheese! This lentil pasta tastes just like the real thing. Unlike ‘regular’ pasta, this brown rice and lentil pasta is nutrient dense. Nutrient dense pastas won’t spike your blood sugar like regular pastas!
Please note that some of the links below are affiliate links and at no additional cost to you, I may earn a commission. Know that I only recommend products, tools, services and learning resources I’ve personally used and believe are genuinely helpful, not because of the small commissions I make if you decide to purchase them. Most of all, I would never advocate for buying something that you can’t afford or that you’re not yet ready to implement