Basil chicken & pasta

Note: Allyson, our granddaughter, had a dish similar to this at a TCEA retreat in Conroe. She liked it so much, she replicated the dish. Here is her rendition. If you are comfortable in the kitchen, you can scale this recipe to any number of guests. I have quantified her herbs; Ally B simply starts chopping and adding.

• Chicken – we use two breast tenderloins per person; adjust as needed
• 2 stems fresh oregano
• 2 tablespoons fresh parsley
• 2 tablespoons fresh basil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2-3 tablespoons olive oil

Finely chop all herbs and mix with olive oil, marinate chicken 30 minutes or so

• Penne or bow tie pasta (we like linguini or fettuccine; pick your favorite) – cook according to directions; adjust quantity for number of guests
• 2 stems fresh oregano
• 2 tablespoons fresh parsley
• 2 tablespoons fresh basil
• 1 medium onion 
• 2 cloves garlic 
• Olive oil (depends on how much pasta)
• 1/2 stick of butter 
• 8 oz. or so Mozzarella cheese

Directions:

• We like to grill our chicken for this dish; Sauté in on the cook top, if you are not into grilling
• Chop all herbs
• Sauté onions in butter until translucent 
• Add garlic and cook for about 2 minutes 
• Turn off heat and add in the rest of the herbs 
• Add onion and herb mixture to the pasta and toss
• Add mozzarella cheese