Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Pat 12 ounces boneless skinless chicken thighs dry and cut into 1-inch pieces. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. 2.

   Halve 1 pint Sungold cherry tomatoes. Thinly slice 3 cloves garlic and chop enough basil to measure 2 tablespoons, keeping each separate.

3. 3.

   Bring 2 quarts water to a boil in a medium pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 ounces dry fusilli. Cook according to the package timing until al dente. Before draining, reserve 1/2 cup pasta water. Cook the chicken and sauce while the pasta boils.

4. 4.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook for 7–9 minutes, turning occasionally, until browned and the largest pieces reach 175°F. Transfer to a clean plate.

5. 5.

   Reduce the skillet heat to medium and add 1 tablespoon olive oil. Add the sliced garlic and 1/8 teaspoon red pepper flakes; stir for 30 seconds. Add the halved tomatoes and 1/2 teaspoon fine sea salt. Cook for 6–8 minutes, stirring and gently crushing some tomatoes, until juicy and softened. Scrape up the browned bits as the tomatoes release their juices.

6. 6.

   Return the cooked chicken and its juices to the skillet. Add the drained pasta and 2 tablespoons reserved pasta water. Toss over medium heat for 1–2 minutes until glossy and well coated, adding more reserved pasta water 1 tablespoon at a time only if needed.

7. 7.

   Remove from the heat and fold in 1 tablespoon of the chopped basil. Divide between two shallow bowls and scatter the remaining 1 tablespoon chopped basil over the top.

Want more detail? See the temperature guide.