Basil Chicken Pasta

I found this recipe quite a while ago and kind of made it my own.  It's really light and yummy! I can't wait to try this when I have garden fresh tomatoes!

8 ounces boneless, skinless chicken breasts, cooked and chopped
2 teaspoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 1/2 cups freshly diced tomatoes
1/4 cup fresh basil
salt & pepper to taste
penne pasta

Preheat a large skillet to medium heat.  Cook chicken breasts in 1 teaspoon of olive oil and salt and pepper to taste.  Cook until golden brown.  Set aside.

Using the same skillet, add 1 teaspoon olive oil, minced garlic and finely chopped onion. Saute until garlic looked golden, be careful not to burn.  Add in diced tomatoes.  Make sure to use fresh ones, it makes a big difference in taste.  I usually use Roma tomatoes, but any kind would work I am sure.  I can't wait until we have garden fresh tomatoes to use.  Generously salt the tomatoes.  If you don't, it's going to very bland!  I also ground black pepper at this time too.  Then chiffonade the basil. To do this, stack up the leaves, roll them tightly and thinly slice. Add to the mixture. Add back in the chicken. Turn heat down to medium and cover skillet.  Stir frequently, until mixture is hot and tomatoes are soft.  About five minutes.

Toss sauce over penne pasta.

Makes 4 servings.  Each serving is  9 points+ (1/4 of the sauce and 1 cup penne.)

:::Emily:::