I first came across this tasty dish when my sweetheart Hurley suggested this idea. He came up with a list of ingredients and I just took the list and ran with it.

I remember the first time I made this, it was an instant hit. Very simple, fast, easy to make, and most importantly, very delicious!

Chicken Caprese

1lb Angel Hair Pasta
One package of fresh thin chicken cutlet breasts
5 plum tomatoes diced & cubed
2 onions diced & cubed
1 garlic clove minced
2/3 cup vegetable stock
1/4 cup tomato basil sauce
1-3 tsp basil garlic seasoning by McCormick
1 -3 tsp Italian Seasoning by Emeril Essence
1 -3 tsp Emeril Essence Original
2 tsp Onion Powder
1 tsp Black pepper
1-2 tsp EVOO (Extra Virgin Olive Oil)

Pour EVOO into a hot pan on medium high heat. Add onions in the pan and cook for several minutes. Add plum tomatoes, garlic in the pan mix thoroughly and cook for 5 minutes. Pour vegetable stock and tomato basil sauce into the pan, stirring thoroughly. Add Basil Garlic, Italian Seasoning, Essence, Onion, Black Pepper in the plum tomato mixture. Stir in all of the spices and let mixture cook for 15 minutes on low heat.

Put Chicken Cutlets in a big bowl. Pour tsp of EVOO and add basil garlic, onion powder, black pepper, Emeril Italian and Essence onto the chicken. Mix thoroughly to make sure seasoning is evenly distributed on the chicken cutlets.

Heat up large grilling pan on medium high heat. Put Chicken on the pan and cook both sides until you no longer see pink. Chicken is cooked properly when the juices run clear out of the chicken.

Let chicken cool off for about 10 minutes before dicing and adding it to the plum tomato mixture.

Boil the water for the pasta and cook pasta according to the directions one package.

Drain pasta and then put into a large bowl. Take the plum tomato chicken mixture and toss to combine all of the ingredients. Add more seasoning to the pasta while tossing so that the pasta can be well seasoned .

Top with Parmesan cheese and the Basil Garlic seasoning after serving.

Enjoy!

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