1 box (12 oz or 16 oz) Rotini or Bow-tie pasta
A pinch of salt
1 1/2 Tbsp Olive Oil (you can go a little over or under this)
2 cloves of garlic
1/2 cup chopped basil leaves
2 Roma tomatoes
2 shredded chicken breasts (I usually buy a Costco Rotisserie chicken and use the meat)
Salt and pepper to taste
Directions :
1. Cook the pasta according to the directions on the box (i.e., boil a pot of water, add a pinch of salt, add the pasta once the water boils, and cook for about 10 minutes, stirring occasionally, until al dente texture). Call me a sucker for those commercials, but I really like Barilla brand pasta.
2. While the pasta is cooking, mince the garlic, chop the basil leaves, and slice the tomatoes (I like 1/4" thick half circles). Set aside
3. Once the pasta is cooked, drain the water, return the pasta to the pot, add a dash of olive oil, and shake the pot a bit so the pasta doesn't stick together.
4. In a separate deep frying pan heat the 1 1/2 Tbsp olive oil at medium heat.
5. Add the minced garlic, and saute until the garlic turns white.
6. Add the pasta, basil, and tomatoes, and chicken and toss for about 3 minutes over medium heat.
7. Add salt and pepper to taste.
8. Serve with grated Parmesan cheese if you aren't lactose intolerant (or if you are but aren't planning on going out any time soon).
Play around with this - add zucchini or bell peppers or other veggies to the mix to add color and flavor! If you have sun dried tomatoes, use them. Soooo good.
You can also add 1/3 cup grated smoked gouda cheese about 2 minutes into step 6, and omit the Parmesan cheese of step 8.
