Veggie And Chicken Pasta For One

• 55 grams small pasta (such as macaroni or farfalle)
• 3 tablespoons extra-virgin olive oil
• 1 cup chopped fresh vegetables in 1-inch pieces (such as eggplant and summer squash)
• 1/2 teaspoon minced garlic
• 1/4 cup chopped tomato
• 3 ounces chicken breast, chopped into 1-inch pieces
• 4 ounces fresh mozzerella cheese, cut in 1-inch pieces
• 1 tablespoon chopped fresh basil
• 1 tablespoon grated parmesan cheese

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and reserve 1/4 cup of pasta liquid.
2. Heat 1 tbsp olive oil in large skillet over medium heat.
3. Season chicken with salt and pepper and add to pan. Cook until chicken is done and no longer pink on inside, about 6-7 minutes. Remove chicken from pan.
4. Add 1 tbsp olive oil to pan, add veggies. Season with salt and pepper. Cook until tender, about 6-7 minutes. Add tomatoes and cook for an additional 1-2 minutes.
5. Return chicken to pan and add pasta, basil, and mozzarella cheese. Season with salt and pepper, to taste. Drizzle with an additional 1 tbsp olive oil, and add pasta water to loosen up, if needed. Cook until all ingredients are hot and cheese is melted (this part goes pretty fast and only needs maybe 2 minutes).
6. Serve topped with freshly grated Parmesan cheese and more fresh basil.

pasta, extravirgin olive oil, fresh vegetables, garlic, tomato, chicken, mozzerella cheese, fresh basil, parmesan cheese

Taken from food52.com/recipes/80573-veggie-and-chicken-pasta-for-one (may not work)