Tomato, basil, and mozzarella just go together. This recipe is a healthier twist on chicken parmesan because the chicken isn’t breaded. You definitely won’t miss the breadcrumbs in this easy dish that’s ready in 20 minutes and packed with flavor. The tomatoes help keep the chicken moist and juicy, the basil packs a flavorful punch, and the cheese is gooey and wonderful. Spaghetti, angel hair, ziti, or your favorite pasta will also work as will fresh tomatoes.
INGREDIENTS:
8 ounces pasta (use rotini; spaghetti, angel hair, ziti, etc. may be substitued)
2 tablespoons olive oil
about 1.25 pounds boneless skinless chicken breasts, thinly sliced
salt and pepper, for seasoning chicken
one 14.5-ounce can petite diced tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon pepper, or to taste
1/2 teaspoon salt, optional and to taste
about 4 ounces mozzarella cheese (shredded or thinly sliced from a block; fresh mozzarella may also be used)
1/4 to 1/3 cup fresh basil leaves (loosely packed when measuring), torn or chopped into small pieces
DIRECTIONS:
Get full recipe >> Tomato, Basil, and Mozzarella Chicken @ averiecooks.com