# Ingredients:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
→ Produce
02 - 1 cup fresh sweet cherries, pitted and halved
03 - 1 large jalapeño, seeded and finely diced
04 - 3 cloves garlic, minced
05 - 1 small red onion, finely chopped
06 - 2 tablespoons fresh basil, chopped
07 - Zest of 1 lemon
→ Pasta
08 - 12 oz penne or fusilli pasta
→ Dairy
09 - 1/2 cup heavy cream
10 - 1/4 cup grated Parmesan cheese
→ Pantry
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
13 - 1/2 teaspoon salt, plus more for pasta water
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon crushed red pepper flakes (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add to the skillet and sauté until golden and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
03 - In the same skillet, add remaining olive oil. Sauté red onion and jalapeño for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds.
04 - Stir in cherries and lemon zest. Cook for 2 minutes, allowing cherries to soften slightly.
05 - Return chicken to skillet. Lower heat to medium, pour in heavy cream, and stir until combined. Simmer for 2 to 3 minutes.
06 - Add cooked pasta and Parmesan cheese. Toss to coat, adding reserved pasta water as needed for a creamy sauce.
07 - Remove from heat. Stir in fresh basil and crushed red pepper flakes, if using. Adjust seasoning to taste. Serve immediately, garnished with extra basil and Parmesan if desired.
