Pasta Pollo Tricolore

Antoher recipe from The Bunny''s cookbook: my little improvisation on Tuesday's theme--what's in the pantry, fast!

Pasta Pollo Tricolore

1 pkg. fusilli (I used fettucine actually, but the texture of this dish would work better with short pasta. Your call, Dear Reader)
2 boneless, skinless chicken breasts, cut into small cubes
1 16 oz. can canned tomatoes (I highly recommend Muir Glen Organic Fire-Roasted for this dish)
2 cloves of garlic, crushed
2 tbsp. olive oil
1 cup loosely packed fresh basil leaves
1 tbsp. butter
sea salt and freshly ground black pepper to taste
real Pecorino cheese, grated, to taste

1. Cook pasta according to package directions. While boiling, prepare the sauce.
2. In large pan, sautee garlic in the olive oil until aromatic. Add chicken pieces, stir and sautee until chicken is no longer pink on the outside. Season with freshly ground black pepper and some sea salt.
3. Chop basil leaves and add to pan. Stir and cook for 2 m inutes until aroma wafting from pan becomes intensive and leaves wilt to dark green.
4. Add tomatoes, stir well and let it bubble for 8-10 minutes until chicken is cooked throughout. Taste and season with more salt/pepper if needed.
5. If timed right, the pasta should be just about ready and al dente now; drain, put back to pot it cooked in, and mix in 1 teaspoon of olive oil and 1 tablespoon of butter to kep it shiny and moist.
6. Stir in sauce from pan, mix well, and put it back to low heat to keep it gently heated until you grate some Pecorino cheese.

Serve in pasta bowls with Pecorino on top, and a fresh side salad of Romaine and cherry tomatoes. Buono appetito!