Ingredients:
- 1 pound boneless, skinless chicken breasts
- kosher salt and ground black pepper
- ¼ teaspoon garlic powder
- 3 teaspoons extra-virgin olive oil, divided
- 1½ tablespoons butter
- 1½ tablespoons chopped fresh basil
- 2 anchovies
- 1 pint shishito peppers
- Lemon wedges for serving, charred if desired
Directions:
1. Season both sides of the chicken with the garlic powder, salt, and pepper.
2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 4 minutes per side. Transfer to a serving platter.
3. Add the remaining 2 teaspoons oil to he pan. Add peppers to the pan. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes. Season with salt. Remove the pepper to the same platter as chicken.
4. Reduce heat to medium-low. Add the butter and anchovies. Stir, breaking up the anchovies with a wooden spoon and scrapping up brown bits from bottom of pan. Add basil to the melted butter and anchovies and stir until fragrant (about 30 seconds).
5. Add the pasta to the pan, tossing to coat noodles. Add chicken and peppers to pan. Serve warm and enjoy!
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