- 16 oz. pasta - I used radiatore because it's short and absorbs sauce well
- 2 oz. fresh basil leaves
- 6 oz. fresh mozzarella
- 2 cups chopped cooked chicken - I used leftover rotisserie chicken
- 8 oz. grape tomatoes
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Drizzle of extra virgin olive oil - as desired
- Drizzle of balsamic vinegar - as desired
Prepare the pasta using the package instructions as a guide. Drain the pasta after it is cooked to your liking and return it to the pot you cooked it in.
While the pasta is cooking, coarsely tear the basil leaves and fresh mozzarella and chopped the chicken for use in the dish; set aside.
When the pasta has been drained and returned to its cooking pot, add the basil, mozzarella, chicken, and grape tomatoes to the pot and stir until the basil is wilted and fragrant, the mozzarella is melting, and the tomatoes and chicken are warmed. Add the granulated garlic, salt, black pepper, olive oil, and balsamic vinegar; stir to combine. If needed, turn the heat on low to encourage more warming/melting before serving.
- Yields: 6-8 servings
- Preparation Time: 20 minutes
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