Ingredients:

• 1 boneless, skinless chicken breast (butterflied)
• 8 oz rigatoni pasta
• ½ cup cherry tomatoes, halved
• ⅓ cup minced shallot (about one medium-large shallot)
• 1 garlic clove, minced
• 1 tbsp tomato paste concentrate (or 2 tbsp canned tomato paste)
• 1 tsp salt, plus more to taste
• ½ tsp crushed red pepper flakes
• ¼ tsp black pepper, plus more to taste
• 1 oz freshly grated Parmesan cheese
• 1 sprig fresh basil, thinly sliced
• 1 oz goat cheese (optional)

Instructions:

1. Prepare the Chicken  
   • Pat the chicken breast dry and butterfly it into two thin slices. Season both sides with salt and pepper.
2. Cook the Chicken  
   • Heat a large, straight-sided skillet over medium heat for about 30-45 seconds. Add 1-2 tbsp cooking oil.
   • Once the oil is hot, place the chicken in the skillet and cook for 3-5 minutes per side, or until the internal temperature reaches at least 160°F. Remove from the pan and let rest.
3. Sauté Aromatics  
   • Reduce the heat to low and add the remaining oil to the skillet. Add minced shallots and cook for 2-3 minutes until softened.
   • Stir in tomato paste, garlic, and red pepper flakes, cooking for another minute until aromatic and slightly caramelized.
4. Deglaze the Pan  
   • Add a splash of water to loosen the browned bits on the bottom of the pan. Scrape them up with a wooden spoon as the liquid boils.
5. Cook the Pasta  
   • Add the pasta, cherry tomatoes, salt, and black pepper to the skillet. Pour in just enough water to nearly cover the pasta.
   • Bring to a boil over high heat and cook according to the package's "al dente" time, stirring frequently to prevent sticking.
   • Add water in small increments if needed, ensuring minimal liquid remains when the pasta is fully cooked.
6. Finish the Sauce  
   • In the last minute of cooking, reduce heat to low and stir in Parmesan cheese, allowing it to melt into a creamy sauce.
   • If using, add goat cheese for extra richness.
7. Combine and Serve  
   • Slice the rested chicken and return it to the pan along with half of the basil. Stir to combine.
   • Serve immediately, garnished with remaining basil and extra Parmesan.

Notes:

• Chicken should reach an internal temperature of 165°F after resting.
• Adding water cools the pan, so add it sparingly to maintain cooking efficiency.
• This recipe serves four moderately hungry people or three with larger portions.

Nutrition