Directions:
Bring water to a boil and add your pasta, boil until al dente and reserve at least two cups of pasta water.
In a deep sided skillet, add 4 tablespoons of your butter, add the garlic and the halves tomatoes. Add a sprinkle of garlic salt over all the tomatoes and a couple of shakes of pepper. Sauté this for about 7 minutes, or until you see the tomatoes softening and the skin blistering. Remove the tomatoes to a bowl and set aside, I use a slotted spoon so I can get the tomatoes out, but leave the butter in the pan.
Add your chicken to the same skillet with the butter the tomatoes were cooked in. Sprinkle all of the chicken with a little garlic salt and black pepper. Cook the chicken until it is fully cooked and golden brown.
While your chicken cooks, add your tomato powder to a bowl and add about 1.5 cups of the coiling pasta water to the bowl. Whisk until the powder is smooth and tomato soup texture. You may need to add a little more water. Dissolve your bouillon in this water as well.
Add the basil to your chicken and toss well to combine.
Add back your tomatoes and garlic to the pan, add the tomato powder water and add the last tablepoon of butter. Bring this to a simmer. If you need to, you can add another 1/4 cup of pasta water to the pan. There should be enough liquid to simmer for a few minutes. Add your cooked pasta to this pan, toss to coat all the pasta, let this simmer for about 5 to 7 minutes. You will see the sauce coating the pasta. Stir occasionally.
Add more fresh basil to taste and for color, right before serving.
Serve with fresh parmesan cheese if you prefer.
I await your comments! Enjoy!
