Leigh's Notes:
Expand3-4 Boneless, skinless chicken breasts Ask a question about this ingredient
1/2 teaspoon Rep pepper flakes Ask a question about this ingredient
1 pound Whole wheat or whole grain penne pasta Ask a question about this ingredient
2 cups Grape tomatoes - halved lengthwise Ask a question about this ingredient
1 1/2 cup Fresh basil - coursley chopped Ask a question about this ingredient
1 1/2 cup Fresh mozzarella - diced Ask a question about this ingredient
1 tablespoon Fresh garlic minced - (adjust according to your love for garlic!) Ask a question about this ingredient
1/3 cup Extra Virgin Olive Oil Ask a question about this ingredient
1 teaspoon Salt (adjust according to taste) Ask a question about this ingredient
1 teaspoon Pepper Ask a question about this ingredient
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.
Ask a question about this stepSeason 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.
Ask a question about this stepCook 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!
Ask a question about this step
Miranda is an editor at Food52.
