1poundboneless chicken breastscut into bite-sized pieces
2cupscherry tomatoes
3clovesgarlicminced
1poundpasta
2tablespoonsolive oil
Salt and pepper to taste
Instructions
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink in the center.
Add the minced garlic and cherry tomatoes to the skillet. Sauté until the tomatoes begin to burst and release their juices.
Add the cooked pasta to the skillet and toss to combine. Season with salt and pepper to taste.
Serve hot, garnished with freshly grated Parmesan cheese, if desired.
Notes
Cook the pasta just until it's al dente, or firm to the bite, to prevent it from becoming mushy.
To make the chicken juicy and tender, don't overcook it. It's fully cooked when it's no longer pink inside, or when a thermometer inserted into the thickest part reads 165°F.
If you wish, you can add some heat to the dish by including a pinch of red pepper flakes with the garlic.
Using fresh cherry tomatoes will provide the best flavor, but canned tomatoes can be used in a pinch.
Grate some fresh Parmesan cheese over the top of the pasta just before serving to add extra flavor and creaminess.