Creamy Tomato Basil Chicken with Angel Hair

• 1 1/2 pounds chicken breast

• 1 medium onion, sliced into thin strips

• 1/2 bunch of parsley, finely chopped

• 1/2 bunch garlic scales, finely chopped

• 2-3 garlic cloves, crushed

• 1 pound heirloom tomatoes, chopped into large chunks

• 2 big handfuls of green beans, chopped in half, tips removed

• 1/2 to 3/4 cup cup cooking wine (I have done this with a white wine and marsala wine… I like it either way, but the marsala wine is really divine)

• 4 TBSP flour (If you are gluten free, you can thicken the sauce with corn starch, or just have a thin sauce… I first made it without thickening it, and it was fantastic)

• 2 cups milk

• 3 TBPS butter

• 3 TBSP olive oil

• splash of lemon juice

• 1/2 bag of basil, finely chopped

• fresh grated parmesan cheese

• salt and pepper

  Saute the crushed garlic, chopped garlic scapes, and chicken in 2 TBSP of the olive oil in a big cast iron pan until the chicken is cooked. Remove the chicken onto a plate. (Keep as much of the garlic and scapes in the pan.) Deglaze the pan with a tiny bit of the cooking wine, just enough to deglaze. Add the onions and the extra 1 TBSP olive oil, and saute the onions until they are fully cooked. Add the heirloom tomatoes and butter, and cook for a few minutes, mashing up the tomatoes as they cook. Whisk in the flour, and cook a bit while it thickens. Add the cooking wine, and cook for about 10 minutes on a low-medium simmer. Add the milk, splash of lemon juice, and salt and pepper. Put the chicken back into the sauce to warm up. Then add the green beans and basil, and cook for just one minute to keep the green beans firm and crisp. Remove from the heat. Serve over angel hair pasta, with fresh parsley and parmesan cheese. Enjoy!