Recipe: Fusilli with Chicken and Tomatoes

Can you tell I'm having a very lazy Sunday? I'm on a cooking spree!!! Yes, I skipped the Folsom Street Fair this year. I've seen enough nekkid grandpas to last me at least 4 reincarnations so I decided to hide at home with my pooch this year. Anyways, on to the recipe...

Ingredients:

1 lb. dry fusilli pasta
3 tbsp. olive oil
2 cups diced roma tomatoes (approximately 6 - 7 tomatoes)
1 cup diced heirloom tomatoes (approximately 1 - 2 tomatoes; I used a yellow one and a purple one)
1 cup canned unflavored tomato sauce
3 tbsp. of minced garlic
2 tbsp. of chopped fresh basil
1 tbsp. of chopped fresh sage
1 tsp. of dried oregano
1 tsp. of sea salt
1/2 - 2/3 tsp. of cracked red pepper flakes (I use 2/3 'cause I like a little heat ;))
1 1/2 lb. of boneless, skinless chicken breast

Directions:

Add 1 tbsp. of olive oil to a big pot of water, bring to a boil, and cook fusilli according to package directions.

Cut the chicken breast into cubes. In a separate large pan, heat the remaining two tbsp. of olive oil over medium-high heat. Add the minced garlic and sautee until the garlic is cooked (about 2 - 3 minutes). Add the chicken breast and cook until cooked through and browned on all sides. Once the chicken is cooked, add the tomatoes, oregano, sea salt, and cracked red pepper flakes. Mix thoroughly, reduce heat to low, and simmer for about 7 - 8 minutes.

Drain the pasta and pour into a large bowl. Add the chicken and tomato mixture along with the fresh basil and sage, mix thoroughly, let stand about 2 minutes to let flavors combine. Serve with grated parmesan if desired.

Makes about 6 servings.