4 large beefsteak tomatoes (about 3 lb. total), 3 grated on the large holes of a box grater, 1 coarsely chopped
2 cloves garlic, finely grated
1 Tbsp. kosher salt, plus more
1 tsp. granulated sugar
4 Tbsp. extra-virgin olive oil, divided
1 lb. fusilli
2 boneless, skinless chicken breasts (about 1 1/2 lb. total)
Freshly ground black pepper
1 c. balsamic vinegar
3 Tbsp. brown sugar
8 oz. mozzarella, torn into bite-size pieces
1/4 c. fresh basil leaves, torn
Directions
Step 1
In a colander or fine-mesh sieve, strain grated tomatoes. Transfer to a large bowl. Add garlic, salt, granulated sugar, and 2 tablespoons oil. Let marinate until ready to use.
Step 2
Meanwhile, preheat oven to 350°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and return to pot. Add 1 tablespoon oil and toss to prevent sticking.
Step 3
Pat chicken dry with paper towels; season with salt and pepper on both sides. In a medium heatproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken, turning occasionally, until browned on both sides, about 2 minutes per side. Transfer to oven and bake until an instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes. Let cool.
Step 4
Transfer chicken to a cutting board. Cut into bite-size pieces.
Step 5
In a small pot, bring vinegar and brown sugar to a boil, whisking and scraping bottom to prevent sugar from burning. Reduce heat to medium and cook, stirring occasionally, until thickened and syrupy, 12 to 15 minutes.
Step 6
Transfer chicken and tomato mixture to pot with pasta and toss to combine. Transfer pasta salad to a platter or divide among bowls. Top with mozzarella, basil, and chopped tomatoes, then drizzle with balsamic glaze.
Enjoy! 😉
1 Comment
4 large beefsteak tomatoes (about 3 lb. total), 3 grated on the large holes of a box grater, 1 coarsely chopped
2 cloves garlic, finely grated
1 Tbsp. kosher salt, plus more
1 tsp. granulated sugar
4 Tbsp. extra-virgin olive oil, divided
1 lb. fusilli
2 boneless, skinless chicken breasts (about 1 1/2 lb. total)
Freshly ground black pepper
1 c. balsamic vinegar
3 Tbsp. brown sugar
8 oz. mozzarella, torn into bite-size pieces
1/4 c. fresh basil leaves, torn
Directions
Step 1
In a colander or fine-mesh sieve, strain grated tomatoes. Transfer to a large bowl. Add garlic, salt, granulated sugar, and 2 tablespoons oil. Let marinate until ready to use.
Step 2
Meanwhile, preheat oven to 350°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and return to pot. Add 1 tablespoon oil and toss to prevent sticking.
Step 3
Pat chicken dry with paper towels; season with salt and pepper on both sides. In a medium heatproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken, turning occasionally, until browned on both sides, about 2 minutes per side. Transfer to oven and bake until an instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes. Let cool.
Step 4
Transfer chicken to a cutting board. Cut into bite-size pieces.
Step 5
In a small pot, bring vinegar and brown sugar to a boil, whisking and scraping bottom to prevent sugar from burning. Reduce heat to medium and cook, stirring occasionally, until thickened and syrupy, 12 to 15 minutes.
Step 6
Transfer chicken and tomato mixture to pot with pasta and toss to combine. Transfer pasta salad to a platter or divide among bowls. Top with mozzarella, basil, and chopped tomatoes, then drizzle with balsamic glaze.
Enjoy 😉