Tomato, basil and chicken mozzarella

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Do tomato and basil go together and with mozzarella? Even better.

It's a healthier twist to Parmesan chicken because the chicken isn't breaded. You will definitely not miss the breadcrumbs on this easy dish that is ready in 20 minutes and full of flavor.

It is also like a caprese salad with chicken and pasta and they lived happily ever after.

Tomatoes help keep chicken moist and juicy, basil has a tasty flavor, and cheese is gooey and wonderful.

You really don't "need" pasta. A healthy salad or a little garlic bread together would be great, but since I have a million half-used boxes of pasta cluttering my pantry, I boiled some rotini for my pasta-loving daughter. Spaghetti, angel hair, ziti, or your favorite pasta would work just as well.

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Tomatoes and basil will soon be plentiful in the gardens and in the markets, and this recipe is a perfect way to use them. Substitute about 2 cups of chopped fresh tomatoes instead of the canned ones I used and voila.

Tomato, basil and chicken mozzarella

Tomato, basil and mozzarella go together. This recipe is a healthier twist on Parmesan chicken because the chicken is not breaded. You will definitely not miss the breadcrumbs on this easy dish that is ready in 20 minutes and full of flavor. Tomatoes help keep chicken moist and juicy, basil has a tasty flavor, and cheese is gooey and wonderful. Spaghetti, angel hair, ziti, or your favorite pasta will work, too, just like fresh tomatoes.


  • 8 ounces pasta (I used rotini; can be substituted for spaghetti, angel hair, ziti, etc.)
  • 2 tablespoons of olive oil
  • approximately 1.25 pounds of thinly sliced ​​boneless, skinless chicken breasts
  • salt and pepper, to season chicken
  • one 14.5 ounce can diced small tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon of pepper, or to taste
  • 1/2 teaspoon of salt, optional and to taste
  • about 4 ounces mozzarella cheese (grated or thinly sliced ​​from a block; fresh mozzarella can also be used)
  • 1/4 to 1/3 cup fresh basil leaves (loosely when measuring), torn or diced into small pieces


  1. Cook pasta according to package directions. Drain and set aside. While the pasta is cooking, start the chicken.
  2. In a large skillet, add oil, chicken, season with salt and pepper, and cook over medium-high heat for about 2 to 3 minutes per side. The cooking time will vary depending on the thickness of the chicken. Chicken should be 80 to 90% cooked.
  3. Add the tomatoes and juice to the pan. Try pouring the tomatoes next to the chicken and between pieces, rather than directly on top.
  4. Sprinkle oregano, pepper, and optional salt evenly (some brands of canned tomatoes are already salty enough, some are not; add salt to taste) and allow the mixture to boil for about 3 to 5 minutes, or until part of the liquid from the tomatoes have evaporated.
  5. Lower the heat, evenly add the mozzarella on top of each chicken breast and cover the pan until the cheese is melted, about 1 to 2 minutes.
  6. Sprinkle basil evenly, stir gently to incorporate into tomatoes, and wait about 1 minute or until basil has slightly wilted.
  7. Place the chicken and tomatoes on top of the pasta. The dish is best hot and fresh, but will keep in the refrigerator for up to 5 days.

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