Chicken Penne Mozzarella Marinara

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 oil

fresh mini mozzarella balls

1 recipe for fresh marinara sauce ( or a large jar of 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.


If you like this recipe you may like:

Chicken Parmigano

Chicken Parm Poppers

Chicken Eggplant Florentine