# What You Need:
→ Pasta
01 - 12 oz short pasta (penne, rigatoni, or fusilli)
02 - Salt for pasta water
→ Chicken
03 - 2 medium boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Tomato Basil Sauce
07 - 2 tablespoons olive oil
08 - 3 cloves garlic, minced
09 - 28 oz canned diced tomatoes with juice
10 - 1/2 teaspoon sugar
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon crushed red pepper flakes
13 - 1 cup fresh basil leaves, roughly chopped
→ Finishing
14 - 1/3 cup freshly grated Parmesan cheese, plus extra for serving
15 - Fresh basil leaves for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Season chicken pieces with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken and sauté until golden and cooked through, about 5-7 minutes. Transfer to a plate.
03 - In the same skillet, add 2 tablespoons olive oil and minced garlic. Sauté for 30 seconds until fragrant but not browned.
04 - Pour in diced tomatoes with juice, sugar, salt, and red pepper flakes if using. Simmer uncovered for 10-12 minutes, stirring occasionally, until slightly thickened.
05 - Stir in chopped basil and cooked chicken. Simmer for 2-3 minutes more to meld flavors.
06 - Add drained pasta to the sauce, tossing to coat. If needed, add reserved pasta water to loosen. Remove from heat and stir in grated Parmesan cheese. Serve immediately, garnished with fresh basil and extra Parmesan.
