Careme

Instructions

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1. 1.

   Halve 1 pint Sungold cherry tomatoes, thinly slice 2 garlic cloves and tear 1/4 cup basil leaves. Keep them separate.

2. 2.

   Pat 8 ounces chicken breast dry and slice horizontally into two thin cutlets, about 1/2 inch thick. Season both sides with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while the pasta water heats.

3. 3.

   Bring 2 quarts water to a boil in a pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 ounces dry fusilli. Cook until just shy of al dente, following the package timing. Reserve 3/4 cup pasta water before draining. 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 and cook for 3–4 minutes per side, until golden and the center reaches 165°F. Transfer to a clean plate, rest for 3 minutes, then cut into bite-size strips.

5. 5.

   Reduce the skillet heat to medium. Add 1 tablespoon olive oil and the sliced garlic; stir for 30 seconds. Add the halved tomatoes, 1/2 teaspoon fine sea salt and 1/8 teaspoon crushed red pepper. Cook for 6–8 minutes, stirring occasionally and pressing some tomatoes with a spoon, until juicy and partly collapsed.

6. 6.

   Add the drained fusilli and 1/4 cup reserved pasta water to the tomato sauce. Toss over medium heat for 1–2 minutes, until the pasta is al dente and glossy, adding additional reserved pasta water 1 tablespoon at a time only as needed. Fold in the chicken and any resting juices, then remove from the heat.

7. 7.

   Stir in 1 teaspoon red wine vinegar and the torn basil. Divide between two shallow bowls, arranging the golden chicken and colorful tomatoes over the fusilli.

Want more detail? See the temperature guide.