Ingredients:
• 1 pound boneless skinless chicken breast, cut into bite sized pieces
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 Tablespoon olive oil, divided
• Kosher salt and fresh ground black pepper to taste
• 2 cups low sodium chicken broth
• 3/4 cup water
• 3 Tablespoons balsamic vinegar
• 10 ounces short cut pasta, I used orecchiette (Choose gluten-free pasta to make a gluten free meal)
• 1 1/2 cups halved cherry tomatoes
• 2 Tablespoons chopped fresh basil
• 1/2 cup mini fresh mozzarella balls, halved
Directions:
1. Heat 2 teaspoons of the olive oil in a large skillet over medium high heat.
2. Season the chicken with kosher salt and black pepper, then add to the pan.
3. Sauté the chicken until it’s cooked all the way through, approximately 5-7 minutes, then transfer the chicken to a plate.
4. Add the remaining teaspoon of oil to the pan, then add in the onion and sauté for 2-3 minutes.
5. Add in the garlic and sauté another 30 seconds then pour in the chicken broth, water and balsamic vinegar.
6. Use a wooden spoon to scrape all the bits off the bottom of the pan, season with more salt and pepper and bring the mixture to a boil.
7. Once boiling add in the pasta and stir.
8. Reduce the heat to medium-low, cover the pan with a lid and boil until fairly tender. Stir occasionally, cooking the pasta for about 8 – 9 minutes.
9. Add the chicken, tomatoes and basil evenly over top of the pasta without stirring, then cover with the lid and allow to boil 4 – 5 minutes longer until the tomatoes have softened and the pasta is tender. There should be a little liquid left after it’s finished cooking, this will become part of the sauce. If needed, add more broth.
10. Top the pasta with the mozzarella cheese and season with more salt and pepper if needed. Cover pan with the lid and remove from heat.
11. Let the pasta rest for several minutes allowing the mozzarella to melt and sauce to thicken.
boymomfoodie.mom 