- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1/2 cup mozzarella cheese, shredded
- Olive oil
- Salt and pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Skillet or frying pan
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
- Serving plates
Step-by-Step Instructions
When I first set out to make this dish, the first thing I do is boil water in a large pot for the pasta. I always make sure to salt the water generously—don’t skip this step! It makes a world of difference in flavor. I bring the water to a roaring boil and add the pasta, stirring occasionally to prevent sticking. I cook it according to the package instructions, usually about 10 minutes, until it’s al dente. While the pasta cooks, I prepare the chicken.
In a skillet over medium heat, I splash in a dash of olive oil and add the chicken breasts seasoned with salt and pepper. I sear them for about 6-7 minutes on each side until they are golden brown and cooked through. I know the chicken is done when the juices run clear, and the internal temperature reaches 165°F. I remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing it into bite-sized pieces. The sizzling sound is music to my ears!
Next, I add a bit more olive oil to the same skillet, and toss in the minced garlic and halved cherry tomatoes. The garlic will start to release a beautiful fragrance, and the tomatoes will soften and release their juices after just a couple of minutes. I stir in the balsamic vinegar and let it simmer, allowing those flavors to meld together for about 3-4 minutes. The colors in the skillet look so inviting that I can hardly keep myself from digging in right away! (See the next page below to continue…)