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1
Defrost the chicken breasts in the microwave until halfway thawed.
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2
Remove and cut into very thin slices, about three per breast, and return to the microwave to complete defrosting.
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3
Alternately, you can pound the chicken thin in a ziplock bag.
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4
Take three garlic cloves and slice them into thin slivers.
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5
Rub the slivers of garlic over both sides of the chicken breasts and salt and pepper; discard garlic.
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6
Bring salted water, for the pasta, to a boil.
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7
Put flour on a plate next to the prepared chicken breasts.
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8
Melt the butter in a large saute pan over medium heat.
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9
Take one slice of chicken at a time and drop it into the flour, dredging on one side and flipping to dredge on the other before placing it into the saute pan.
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10
Continue the process with the remaining chicken slices.
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11
Let the breasts cook for about 5 minutes, or until they are nice and brown and then flip them.
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12
When they have all been turned, cook for another 3 to 5 minutes and then remove them to a plate and keep warm.
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13
Add the pasta to the boiling water and cook until al dente.
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14
To make the sauce, add the olive oil to the saute pan you cooked the chicken in and add the minced garlic; cook for about a minute.
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15
When it is golden and fragrant, add the diced tomatoes and the diced roasted bell pepper.
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16
Add salt and pepper to taste.
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17
Let the sauce cook over low heat for 5 minutes.
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18
Squeeze half of the goat cheese into the sauce and stir to combine; add the basil.
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19
Nestle the chicken breasts under the sauce in the saute pan.
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20
Sprinkle remaining goat cheese over the chicken and sauce and finish with the Italian parsley.
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21
Serve over or beside the pasta.
