Farfalle with chicken, cherry tomatoes and red onions
1 bag (16oz) Pastaio Italian Farfalle 2 skinless chicken breast halves (1 lb), diced in 1 inch cubes
1/2 tsp each of dried oregano and dried basil
kosher salt and fresh pepper, to taste
2 cups cherry tomatoes, halved 1 red onion
6 cloves garlic, smashed and coarsely chopped
4 tsp extra virgin olive oil
4 tbsp chopped fresh basil
1. Bring a large pot of water to a boil. Season the water generously with salt and then add in the pasta.
2. Cook the pasta according to the package instructions.
3. Season chicken generously with salt, pepper, oregano and basil.
4. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink.
5.Remove chicken and set aside.
6.Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
7.While pasta cooks, add olive oil to skillet on high heat.
8.Add garlic and red onion and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes.
9.When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water.
10.Add fresh basil and chicken and toss well. Serve and top with good grated cheese.