Tomato Basil Chicken

Step 1: Season chicken breasts with kosher salt and fresh cracked black pepper.

Step 2: Add a couple of tablespoons of Extra Virgin Olive Oil to the skillet. This may seem like quite a bit, but it will form the base for the sauce.

Step 3: While waiting for the oil to heat up, get the water going for the pasta.

Step 4: When the oil is HOT, add the chicken breasts.

Step 5: After about 4-5 minutes, the chicken breasts should be ready to turn. You'll want to cook them on the second side another 4-5 minutes, or until the juices run clear when you pierce them with a small sharp knife. (If you pounded yours out thinner, they will cook faster than this).

Step 6: After the second side has been cooking for about 4 minutes, add in the fresh tomatoes that you have chopped up.

Step 7: Add the fresh basil that you have chopped into ribbons, the cold butter, minced garlic, and some kosher salt and black pepper, to season the sauce.

Step 8: Give it a good stir so all those flavors will marry together.

Step 9: When your chicken is "done," turn the sauce down on the lowest setting, to keep it warm until the pasta is cooked, which should be any minute now.

Step 10: At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.

Step 11: Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.

Step 12: Top with more fresh basil, and freshly grated Parmigiana Reggiano cheese.