Ingredients

The following ingredients have 4 Servings
  • 10 ounces penne
  • 1 to 1-1/4 lb boneless (skinless chicken breasts)
  • 2 tablespoons olive oil
  • 4 cloves garlic (very finely chopped)
  • Salt and freshly ground black pepper
  • 3 tablespoons butter (plus more if needed)
  • 1 pint cherry or grape tomatoes (halved)
  • 6 to 8 scallions (roughly chopped)

Instruction

  • Put a large pot of salted water on to boil for the pasta.
  • Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of 1/2-inch. Slice them lengthwise into strips, then crosswise into 1/2-inch pieces.
  • Transfer the chicken to a bowl, add the olive oil, garlic, 1 teaspoon of salt and a few grinds of black pepper. Toss to coat and set aside for 10 minutes to allow the flavors to develop.
  • Preheat a large skillet over medium-high heat. Add the chicken and cook until no longer pink, 3 to 4 minutes.
  • Add the butter, reduce the heat to medium and stir until melted. Add the tomatoes and scallions. Continue cooking just long enough for the tomatoes to wilt slightly, about 2 minutes. Remove from the heat and set aside.
  • Cook and drain the pasta according to package directions. Add to the chicken mixture and toss to combine. Add a little more butter or olive oil if needed and adjust the seasoning to taste.