GARLIC CHICKEN AND CHERRY TOMATO PASTA

2 tablespoons olive oil
1/2 cup diced red onion
1 tablespoon chopped garlic
1 lb. thinly sliced chicken breast cutlets (about 8 cutlets) seasoned with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper
2 lb. cherry tomatoes (about 5 cups)
3/4 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Sugar to taste (optional)
6 cups (16 oz.) RONZONI Cavatappi, uncooked
1/4 cup grated Parmesan cheese (for topping)

In extra-large skillet over medium heat, heat oil; add onion and garlic. Cook until onion is tender, about 3 minutes.

Add chicken; cook 3 minutes per side or until lightly browned.

In food processor, coarsely chop cherry tomatoes; pour into pan over chicken. Stir in basil, salt, pepper and sugar. Heat to boiling; reduce heat. Simmer 10 to 15 minutes or until thickened.

Meanwhile, cook pasta according to package directions; drain.

Remove chicken from skillet.

Add hot pasta to sauce in skillet and stir to combine.

Serve pasta mixture on serving platter with chicken on top; sprinkle with cheese.

8 servings (1 1/4 cups pasta mixture and 1 chicken cutlet per serving)
Source: Ronzoni