Living in Southwest Florida, my husband and I grow fresh basil nearly all year around and love to use it as much as possible. This is a fresh, easy and delicious summer meal. Grilled shrimp is a great substitue for the chicken. —Leigh
4 - 5
Boneless, skinless chicken breasts
Rep pepper flakes
Whole wheat or whole grain penne pasta
Grape tomatoes - halved lengthwise
1 1/2 cups
Fresh basil - coursley chopped
1 1/2 cups
Fresh mozzarella - diced
Fresh garlic minced - (adjust according to your love for garlic!)
Extra Virgin Olive Oil
Salt (adjust according to taste)
In This Recipe
In a large bowl combine tomatoes, mozzarella, basil, garlic, olive oil, salt and pepper. Let stand at room temperature while you grill the chicken and cook the pasta.
Season chicken with a pinch of salt, pepper , red pepper flakes and a drizzle of olive oil. Grill over medium heat until cooked through, about 20 minutes. Remove from grill and let rest and then cut into bite size cubes.
Cook the pasta al dente (according to package directions). Using a slotted spoon or spider draining spoon remove the pasta directly from the boiling water to the bowl of prepared ingredients. Add one ladle of hot pasta water. Add the chicken to the bowl. Stir to combine. The mozzarella will slightly melt and all of the great flavors of the basil and garlic will be released! Serve and enjoy. Leftovers are great cold!