There have been at least 5 different menus for today. I was highly indecisive with what I wanted to make for dinner tonight. In the end, my desire for caprese salad won out.
Except caprese salad is not an actual dinner option. While the fresh mozzarella has protein, there wasn’t enough to call it a meal. So I did what I always do when I want to eat something lacking in protein…add chicken. Once I mentally tossed the chicken in, I decided why stop there, and added the pasta. Perfect! Dinner was done.

Chicken Caprese Pasta

Author: Michelle De La Cerda

Ingredients

2 large chicken breasts; cubed
1-28 oz can diced tomatoes
9 oz fresh mozzarella; cubed
3 cloves garlic; minced/grated
40 leaves fresh basil; chiffonade
Salt/pepper to taste
Extra virgin olive oil
½ pound thick/sturdy noodle

Instructions

Cook pasta according to package directions.
While the pasta is cooking in a large sauté pan, add the olive oil and heat over medium high heat.
Cook the chicken, about 5 minutes.
Add the garlic, mix well, then add the can of undrained tomatoes.
Cook for another 2 minutes.
Slowly add in the basil.
Salt and pepper according to taste.
Once the pasta is cooked, add it to the sauté pan.
Mix the sauce and pasta together well.
Remove from heat.
Right before serving, quickly toss the mozzarella in and mix well.
Serve immediately. The cheese will melt and clump quickly.