Directions

1. Firstly to get an even cut on the chicken, cover it with plastic wrap, cut each piece to an even thickness, so in the thickest parts (this helps to cook it faster). Remove the plastic and marinate each piece of chicken with salt and freshly grounded pepper.
2. Dice the tomatoes, garlic, and basil and store it in a bowl. Make some pasta according to directions on the package.
3. In a large heavy skillet, add the olive oil until a drop of water sizzles across the top. Add the chicken and pan-fry each side for several minutes. This is done so that the chicken is cooked and gets a crisp brown skin on the outside. Once the chicken is done, set aside.
4. Giving the oil a few minutes to cool, add the tomatoes, and increase the heat. Continue to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir them until the butter is melted. Add the chicken into the mixture so that it can soak in the sauce for a few minutes.
5. Before serving, stir in the basil. Add the chicken and sauce on top of the pasta serving. You can garnish it with some cheese on top.