Family and Kids

Warm Mozzarella, Chicken, Tomato and Basil Pasta

cook 30 mins
  • 250 g (8 oz) penne
  • 4 tablespoons olive oil
  • 250 g (8 oz) chicken breast, cut into strips
  • 4 tablespoons pine nuts
  • 150 g (5 oz) cherry tomatoes, halved
  • 6 tablespoons chopped basil leaves
  • 125 g (4 oz) baby mozzarella balls, drained
  • pepper
  • Cook the penne in a large saucepan of lightly salted boiling water for 10–12 minutes until tender. Drain and keep warm.
  • Meanwhile, heat the oil in a large heavy-based frying pan and cook the chicken over a high heat for 8–10 minutes until golden and cooked through. Add the pine nuts and cook for a further 2 minutes until golden. Add the cherry tomato halves and toss and cook for a further 2 minutes.
  • Add the drained pasta to the pan and toss well, then stir in the chopped basil and season well with pepper.
  • Turn into a serving bowl and stir in the mozzarella balls.
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