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Prep time
10 minutes
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Cook time
20 minutes
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Serves
1 person
Author Notes
This pasta is super adaptable and can be made using different vegetables or meats depending on what you have on hand! It's perfect for a quick lunch. This recipe serves one but could easily be doubled for two. —Rebekah Black
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Ingredients
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55 grams
small pasta (such as macaroni or farfalle)
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3 tablespoons
extra-virgin olive oil
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1 cup
chopped fresh vegetables in 1-inch pieces (such as eggplant and summer squash)
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1/2 teaspoon
minced garlic
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1/4 cup
chopped tomato
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3 ounces
chicken breast, chopped into 1-inch pieces
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4 ounces
fresh mozzerella cheese, cut in 1-inch pieces
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1 tablespoon
chopped fresh basil
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1 tablespoon
grated parmesan cheese
Directions
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Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and reserve 1/4 cup of pasta liquid.
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Heat 1 tbsp olive oil in large skillet over medium heat.
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Season chicken with salt and pepper and add to pan. Cook until chicken is done and no longer pink on inside, about 6-7 minutes. Remove chicken from pan.
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Add 1 tbsp olive oil to pan, add veggies. Season with salt and pepper. Cook until tender, about 6-7 minutes. Add tomatoes and cook for an additional 1-2 minutes.
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Return chicken to pan and add pasta, basil, and mozzarella cheese. Season with salt and pepper, to taste. Drizzle with an additional 1 tbsp olive oil, and add pasta water to loosen up, if needed. Cook until all ingredients are hot and cheese is melted (this part goes pretty fast and only needs maybe 2 minutes).
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Serve topped with freshly grated Parmesan cheese and more fresh basil.
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