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Pesto Chicken, Tomato & Mozzarella Pasta
Ingredients
- For chicken:
- 4 boneless skinless chicken cutlets
- 1/4 cup store-bought pesto
- Kosher salt and pepper, to taste
- For pasta:
- 1 tablespoon olive oil
- 1 pint grape tomatoes
- 1 (14.5 ounce) can diced tomatoes
- 3 cloves garlic, minced
- 1 pound pasta, cooked
- 1 pound small mozzarella balls
- 1/3 cup pesto
- 1/3 cup chiffonade basil
- 2 cups reserved pasta water
- Grated parm, for topping
- Crushed red pepper flakes, for topping
- Balsamic glaze, for topping
- For balsamic glaze:
- 1 cup balsamic vinegar
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