Garlic Pesto Chicken with Tomato Cream Penne


4 skinless chicken breasts
kosher salt & freshly ground black pepper
3 tablespoons olive oil
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
8 large basil leaves, finely chopped
10 oz fresh mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste


Salt and pepper both sides of the chicken breasts and set aside.

In a large sautΓ© pan over medium-high heat, warm 2 tablespoon olive oil. Add chicken, cover pan, and cook for about 15 minutes. Flip chicken breasts and continue cooking until the chicken is cooked

While chicken is cooking, in a medium sautΓ© pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add garlic and cook for about 1 minute, or until fragrant. Add tomatoes and continue sautΓ©ing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Remove from heat and stir in basil.

Once chicken has reached desired doneness, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt, about 2 minutes.

Enjoy !!!

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