Ingredients
Units
Scale
- 8 ounces dry penne pasta (half of a one-pound bag or box; use gluten-free pasta for gluten-free diets)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 8 ounces boneless, skinless chicken breasts (about 2 chicken breasts), cut into 1-inch chunks
- 1 14.5–ounce can diced tomatoes, with the juices
- 4 ounces fresh mozzarella (for vegan or dairy-free, use a plant-based mozzarella substitute), sliced into bite-sized pieces
- 10 fresh basil leaves, chopped into small pieces
Instructions
- Heat a large pot of salted water over high heat. Add the pasta and cook according to the directions on the package.
- While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and let it cook for a few minutes.
- Add the chicken and diced tomatoes, and stir together. Cover the skillet and cook the chicken mixture for 7-9 minutes, or until it is no longer pink in the center.
- Drain the cooked pasta and transfer it to a large serving bowl. Add the chicken and tomato mixture and toss to combine.
- Top with the fresh mozzarella and basil. Serve hot.
Notes
- Most dry pastas are sold in 16-ounce (1 pound) containers. So, for this recipe, just cook half of the box.
- You can use regular, whole wheat, or gluten-free penne pasta, whichever you prefer.
- The Cheesecake Factory recipe uses grilled chicken. To make it simpler to prepare, this version uses chicken cooked on the stovetop.
- You can easily double this recipe.
- Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat the leftovers or just eat them cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Skillet
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 423
- Sugar: 5.4 g
- Sodium: 434.1 mg
- Fat: 12.4 g
- Saturated Fat: 4.7 g
- Carbohydrates: 49.8 g
- Fiber: 2.9 g
- Protein: 27.5 g
- Cholesterol: 63.8 mg