Podcast Guest Recipes: David Neuman’s Summertime Chicken Pasta with Superb EVOO


  • Farfalle (bow tie) or Radiatore (spiral) pasta
  • Chicken breasts
  • Cherry or sun dried tomatoes
  • 5-6 garlic cloves
  • Basil
  • Extra virgin olive oil
  • Salt and pepper to season and taste


  1. Pre-cook pasta and coat it with extra virgin olive oil to prevent sticking again.
  2. Pre-heat the oven to 375ºF.
  3. Line a sheet pan with foil and drizzle extra virgin olive oil all over it.
  4. Wash and dry chicken breasts and set them on the oil in the sheet tray.
  5. Season chicken breast with salt and pepper and cook until done, usually 30 minutes.
  6. Allow chicken breasts to cool and then cut it into bite-sized pieces.
  7. Wash and half cherry or sun dried tomatoes instead.
  8. Chop garlic cloves.
  9. Finely cut fresh basil leaves and set aside.
  10.  Assemble the cooked pasta, cut the chicken breast, and toss in the tomatoes and garlic.
  11.  Add ¼–½ cup of EVOO, and season to taste with an emphasis on a bit more salt than usual — it will enhance the flavor.
  12.  Toss in the basil and mix.
  13.  Allow to chill for a few hours and serve.

This recipe was provided by David Neuman. David is founder of the olive oil brand EVOOGuy.com and author of the book Extra Virgin Olive Oil: The Truth in Your Kitchen. His career in the specialty and natural foods industry began as a commis chef at the Four Seasons Hotel in Washington D.C. David also worked for various high-end food retailers and the organic cereal company Nature’s Path before becoming president and partner of the olive oil company Lucini Italia. 

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