I came across these beautifully colored tomatoes at the grocery store and totally changed my mind on what I was going to make for dinner. Caprese came to mind, so I grabbed some fresh basil and mozzarella…I had the pasta and chicken at home…Delicious!
3 skinless boneless chicken thighs
Chicken seasoning mixture of your choice,
I used McCormick grill mates montreal seasoning for chicken
2 Tbsp extra virgin olive oil
1/2 lb Angel hair pasta
1/2 cup pasta liquid
1 cup shredded mozzarella cheese
A few sprigs of basil, some torn for the pasta and a couple leaves for decoration
3 small fresh tomatoes, pretty colorful ones if you can get them, quartered
1/4 cup grated fresh parmesan cheese
1 tsp dried oregano
salt and pepper to taste
Sprinkle both sides of the chicken with the seasoning mix and set aside for 10 minutes.
Cook the pasta according to package directions, reserving 1/2 cup of the cooking liquid, drain the pasta and set aside.
In a large skillet, heat the olive oil on medium high heat and cook chicken until golden brown on both sides, about 20 minutes.
Remove the chicken from pan and set aside.
De glaze the skillet with the reserved pasta water, return pasta to the pan, add the shredded mozarella cheese, the oregano, torn basil pieces, salt and pepper to taste. Toss and cook until water has evaporated and the cheese is melted. Place pasta on serving platter and top with fresh parmesan, fresh ground pepper, the chicken that has been cut into bite size pieces, the tomatoes and a sprig of basil for garnish. I served with some crusty bread and butter. Enjoy!!