Penne Chicken Caprese

• 1 pound Penne Pasta
• 3 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 pound Chicken Tenders, Diced
• 2 cans Petite Diced Tomatoes, Undrained
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Fresh Ground Black Pepper
• 1/2 cups Basil Leaves (chiffonade Cut)
• 8 ounces, weight Mozzarella Balls, Quartered (or Cut Into Eighths)
• Parmesan Cheese, Grated Or Shredded, For Garnish

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
4. While the pasta is cooking, in a medium skillet, heat the olive oil over medium heat.
5. Add the garlic and saute for about 2 minutes.
6. Add the chicken pieces and saute until cooked through, about 8 minutes.
7. Add the canned tomatoes, salt, and pepper.
8. Cook the sauce mixture, stirring occasionally, until heated through, about 6 minutes.
9. Transfer the tomato sauce and chicken to the bowl with the pasta.
10. Toss to combine.
11. Add the basil leaves and mozzarella.
12. Stir to combine.
13. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist.
14. Serve.
15. Garnish with shredded or grated parmesan cheese as you like.

pasta, olive oil, garlic, chicken, tomatoes, kosher salt, fresh ground black pepper, basil, mozzarella, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/penne-chicken-caprese/ (may not work)