|Light Italian chicken marinara, a perfect summer dinner!|
2 boneless chicken breasts chopped into chunks
4 tablespoons fresh chopped parsley
2 cloves of minced garlic
1 box penne pasta boiled al dente drained and set aside tossed with two tablespoons olive oilfresh mini mozzarella balls
1 recipe for fresh marinara sauce or large jar store bought
1 pound fresh tomatoes grape tomatoes or plum chopped
red pepper flakes
Romano grating cheese
salt + pepper
fresh basil, rinsed
Saute chicken in olive oil, garlic, salt, pepper to taste and parsley. Cook until juices run clear around 12 minutes. Set aside keeping warm.
Boil water for pasta in a medium-large pot. Add salt and pasta to water and cook al dente. Drain in colander. Slice tomatoes in half if using grape or chop in small chunks if using plums, place in a bowl.Heat sauce, add chicken.
Add pasta to plate. Top with fresh mozzarella, spoon some sauce over the top of the pasta, chicken and tomatoes. Place under broiler till cheese melts. Add basil, sprinkle with red pepper and grating cheese.
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