Happy National Italian Food Day! To celebrate, why not make this delicious Margherita Chicken Pasta? It’s not one of the originals, it’s a spin off of one of my very favorites: Margherita Pizza. Not only is it delicious, it’s healthy and quick- two essentials for my busy family!
Brown your chicken and garlic in a frying pan. See all that beautiful color? Meat needs color, people, so don’t stop cooking until your chicken has that nice brown color. It gives all dishes that next level of flavor and is especially important for this dish, since the brown on the pan will flavor your sauce.
Slice your cherry tomatoes in half. I just can’t get enough of these mixes lately. They’re so beautiful! Once they’re sliced, toss ’em in the pan you cooked your chicken in. Cook them in vinegar, pressing down with a spatula as they cook to flatten them.
While your tomatoes cook, slice the mozzarella. Once your tomatoes have cooked down, toss them in with the cooked pasta, mozzarella, and torn basil.Give it a couple of turns over the stove. This is the magical part when the mozzarella gets melty and stringy. Yum. Is there anything better than melted cheese? Serve with a chicken breast and a sprig of basil. Beware of the super stretchy, stringy, delicious, cheese. It’s not the most attractive meal to watch someone eat, but it sure is deeeeeelicious! Enjoy![amd-zlrecipe-recipe:60]
Mama to two little ladies and wife to a geologist, Maia is passionate about life and all it entails. She is a cellist, a teacher, and a food enthusiast. She ran a bed and breakfast while she was in high school to save money for college.