Recipe courtesy of Pam's Midwest Kitchen Korner


1 pound skinless, boneless chicken breasts, cut into ½” cubes

½ teaspoon dried basil

Kosher salt and seasoned pepper, to taste

Cooking spray

9 ounces pasta

1 tablespoon olive oil

6 garlic cloves, minced

2½ cups halved grape tomatoes

¼ cup thinly sliced fresh basil

4 ounces part-skim mozzarella cheese, cut into cubes


Heat a large non-stick skillet over high heat.

Season the chicken with the dried basil, salt and pepper.

Spray skillet with cooking spray, add chicken.

Cook until chicken is cooked through, about 3 minutes on each side.

Transfer the chicken to a plate.

Cook pasta to al dente according to package directions, drain, reserving about ½ cup of the pasta water.

Meanwhile, increase the heat under the skillet to high, add oil and garlic, cook, stirring just until golden.

Add tomatoes, salt and pepper to taste, reduce heat to medium-low.

Cook, stirring, until tomatoes become tender, 5-6 minutes.

Add pasta to the tomatoes; if too dry, add some of the reserved pasta water.

Add chicken, toss well.

Remove pan from heat, stir in fresh basil and cheese, and serve hot.

Serves 5