Pesto Pasta Bowl with Grilled Chicken, Cherry Tomatoes & Mozzarella
Ingredients:
1 pound boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pound pasta (penne, rotini, or your favorite shape)
1 pint cherry tomatoes, halved
8 ounces fresh mozzarella, torn into bite-sized pieces
1/2 cup pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves for garnish (optional)
Instructions:
1. Prepare the chicken: In a medium bowl, toss the chicken breasts with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
2. Grill the chicken: Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing into bite-sized pieces.
3. Cook the pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
4. Assemble the bowls: In a large bowl, combine the cooked pasta, halved cherry tomatoes, grilled chicken, and torn mozzarella cheese.
5. Add the pesto: Pour the pesto over the pasta mixture and toss gently to coat. If the mixture seems too dry, add a little bit of the reserved pasta water until you reach your desired consistency.
6. Finish and serve: Stir in the Parmesan cheese (if using). Serve immediately, garnished with fresh basil leaves (if using). Enjoy!