Ingredients
Scale
- 16 ounces penne pasta
- 16 ounces boneless, skinless chicken breasts
- 5 garlic cloves, minced
- 1 14.5-ounce can of diced tomatoes, including the juice
- 1 14.5-ounce can of crushed tomatoes
- 1 cup fresh basil leaves, chopped
- 8 ounces mozzarella pearls
- Olive oil for cooking
- ½ cup basil pesto
- Freshly grated parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and add your pasta.
- Cook the pasta al dente according to the package instructions.
- While the pasta cooks, heat some olive oil in a large skillet. Sprinkle your chicken breasts with salt and pepper, then add them to the pan of hot oil.
- Cook the chicken for 5-7 minutes on each side, until the internal temperature reaches 165° F. Set your cooked chicken aside, covered.
- In the same pan, add your garlic and saute until fragrant (1-2 minutes).
- Add both cans of tomatoes and the fresh basil leaves to the pan and bring the mixture to a simmer.
- Allow the sauce to simmer for 5-10 minutes, until the sauce has thickened a bit and the basil has cooked down. Add salt and pepper to taste.
- While the sauce cooks, cut your chicken breasts up into bite-sized pieces.
- Add the chicken, mozzarella, and cooked pasta to your tomato mixture and stir to combine. Continue cooking for a few minutes, until the mozzarella pearls get melty.
- Top with parmesan cheese and a drizzle of basil pesto before serving.