Place chicken on a clean work surface or cutting board, cover with plastic wrap, and lightly pound with a meat mallet until even in size and thickness.
Season with salt and pepper.
Heat olive oil in a large, high-sided skillet over medium-high heat.
Carefully place chicken into the pan and sear for 3-4 minutes per side, or until the internal temperature reaches 160°F.
Let the chicken rest for 5 minutes before slicing or dicing.
Using the same pan, sauté onions for 3 minutes or until fragrant and slightly translucent.
Stir in the garlic, Tantillo Imported Tomato Basil Sauce, and hot sauce.
Reduce the heat to medium-low and let simmer for 10 minutes, stirring frequently.
While the sauce is simmering, bring a large pot of salted water to a boil over high heat.
Stir in the mezzi paccheri pasta and boil for 8-10 minutes, then drain and rinse.
Add cooked pasta and chicken to the skillet and stir, coating the noodles in the sauce. Serve topped with fresh basil and parmesan.
Ingredients
Directions
Place chicken on a clean work surface or cutting board, cover with plastic wrap, and lightly pound with a meat mallet until even in size and thickness.
Season with salt and pepper.
Heat olive oil in a large, high-sided skillet over medium-high heat.
Carefully place chicken into the pan and sear for 3-4 minutes per side, or until the internal temperature reaches 160°F.
Let the chicken rest for 5 minutes before slicing or dicing.
Using the same pan, sauté onions for 3 minutes or until fragrant and slightly translucent.
Stir in the garlic, Tantillo Imported Tomato Basil Sauce, and hot sauce.
Reduce the heat to medium-low and let simmer for 10 minutes, stirring frequently.
While the sauce is simmering, bring a large pot of salted water to a boil over high heat.
Stir in the mezzi paccheri pasta and boil for 8-10 minutes, then drain and rinse.
Add cooked pasta and chicken to the skillet and stir, coating the noodles in the sauce. Serve topped with fresh basil and parmesan.
