Basil Chicken with Mascarpone Tomato Cream Sauce

3 Boneless Skinless Chicken Breast

3 tbs. olive oil

4 1/2 garlic cloves, crushed

3 lbs. cherry tomatoes (can substitute Roma tomatoes, diced as well)

2 1/2 onions, finely diced

2 ½ tsp. salts, to taste 

2 cups mascarpone cheese

¼ cup shredded parmesan cheese 

5 tsp.  Basil

16 oz. pkg of Spinach Fettuccine (really any pasta you prefer will do)

In a large skillet, heat olive oil, sauté garlic and onion until tender.  Butterfly and dice chicken up into small pieces add salt, basil and chicken to pan, cover and  cook 10 to 12 minutes on medium heat until cooked through.  Do not drain chicken, add in tomatoes and continue to cook covered on medium heat until tomatoes begin to cook down and skins begin to peel about 15 minutes.  The juice from the tomatoes and the chicken broth will combine and begin to thicken just a small bit.  Keep covered, simmer and cook on low heat until everything cooks down and chicken is tender, approximately 15 to 20 minutes.

While the chicken and tomatoes are cooking down, prepare pasta as per package directions.  Uncover chicken mixture and bring to a brief boil. turn down heat.   Fold in mascarpone cheese, stir until everything is well coated, the liquid in the skillet will mix well with the cheese to create a nice smooth cream.  Mix in or pour over pasta and serve immediately with garlic bread or breadsticks.  And Enjoy!