Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz (225 g) penne pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the penne pasta until al dente according to package directions.
- Drain and set aside.
2. Cook the Chicken
- Season the chicken breasts with salt, pepper, and oregano.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Cook the chicken for 6–7 minutes per side, or until fully cooked.
- Remove from the skillet, let rest for a few minutes, then slice.
3. Sauté the Tomatoes
- In the same skillet, add the remaining olive oil.
- Add garlic and cook for about 1 minute.
- Add cherry tomatoes and cook for 3–4 minutes until slightly softened.
4. Combine
- Add the cooked pasta to the skillet.
- Pour in the balsamic vinegar and toss to combine.
- Stir in the chopped basil.
- Season with additional salt and pepper if needed.
5. Serve
- Arrange the sliced chicken over the pasta.
- Sprinkle with mozzarella cheese and allow it to melt slightly.
- Garnish with fresh basil leaves if desired.
⏱️ Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
🍽️ A simple pasta dish combining tender chicken, fresh tomatoes, basil, and mozzarella in a light balsamic sauce.