- 1 pound boneless, skinless chicken breasts, trimmed
- 1 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 1 (16 ounce) package Barilla® Farfalle
- 2 tablespoons extra virgin olive oil, divided
- 1 pint grape tomatoes
- 3 cloves garlic, minced
- 1 (24 ounce) jar Barilla® Tomato & Basil Sauce
- 1/2 cup shredded Parmesan cheese
- 1 (8 ounce) container mini fresh mozzarella balls
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 cup good-quality balsamic vinegar
- Place chicken breasts on cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound chicken breasts into an even 1/2-inch thickness. Sprinkle chicken with 1/2 teaspoon of the salt and the black pepper; set aside.
- In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Barilla Farfalle pasta. Stir gently, then cook Farfalle according to package directions.
- Meanwhile, 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 degrees F). Remove chicken from skillet and set aside.
- Wipe skillet clean. Add remaining 1 tablespoon oil to skillet and heat over medium heat. Add in the tomatoes, remaining 1/2 teaspoon salt, and garlic. Cook, stirring frequently, 4 to 5 minutes or until tomatoes begin to burst. Stir in Barilla Tomato & Basil sauce.
- Drain Farfalle and reserve 1/2 cup cooking liquid. Chop chicken breasts into bite-size pieces. Add chicken, Farfalle, 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 Parmesan cheese.
- Transfer to serving platter and top with the fresh mozzarella and basil. Drizzle with the balsamic vinegar.
04/11/2018
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