Ingredients for 8 people
- 1 box Barilla® Farfalle pasta
- 1 jar Barilla® Tomato & Basil sauce
- 1 pound boneless, skinless chicken breasts, trimmed
- 1 teaspoon salt, divided
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 pint grape tomatoes
- 3 cloves garlic, minced
- ½ cup shredded Parmigiano cheese
- 1 8-ounce package mini fresh mozzarella balls
- ½ cup fresh basil leaves, thinly sliced
- ¼ cup good-quality balsamic vinegar
1Place chicken breasts on cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound chicken breasts into an even ½-inch thickness. Sprinkle chicken with ½ teaspoon of the salt and the black pepper; set aside.
2In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta. Stir gently, then cook pasta according to package directions.
3Meanwhile, in an extra-large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken breasts and cook 4 minutes; turn and cook 4 to 5 minutes more or until chicken is cooked through and no longer pink (170°F). Remove chicken from skillet and set aside.
4Wipe skillet clean. Add remaining 1 tablespoon oil to skillet and heat over medium heat. Add in the tomatoes, remaining ½ teaspoon salt, and garlic. Cook, stirring frequently, 4 to 5 minutes or until tomatoes begin to burst. Stir in sauce.
5Drain pasta and reserve ½ cup cooking liquid. Chop chicken breasts into bite-size pieces. Add chicken, pasta, and reserved cooking liquid to the skillet containing the tomato mixture. Cook over medium heat 2 to 3 minutes or until heated through. Remove from heat and stir in the shredded Parmigiano cheese.
6Transfer to serving platter and top with the fresh mozzarella and basil. Drizzle with the balsamic vinegar.