3 or 4 chicken breasts, cut up into bite size strips
1 tbsp grape seed oil
1 tbsp butter
2 or 3 tbsp lemon juice
3 cloves garlic minced, reserve one minced clove
1 shallot sliced thin
1 bunch green onions thinly sliced
box of noodles like rotini to grab sauce or penne if you like
one container whole grape tomatoes or Roma cut into small chunks
1 container of FRESH mozzarella
1 bunch of fresh basil chopped if you like it
Place the cut chicken strips into a bowl, marinate in some oil, lemon juice, garlic and salt and pepper if you like. Let marinate for about 20 minutes. If you don’t have time you don’t need to marinate the chicken. I just add more lemon juice.
Saute reserved garlic, shallots and green onions in a large pan with oil and butter. When onions and garlic are transparent add the marinated chicken. Cook on medium until chicken is almost cooked through, then add tomatoes. Cook until chicken is cooked through, tomatoes may pop open.
If you find you have a lot of liquid you can thicken it with cornstarch and cold water to your liking.
Meanwhile cook noodles according to package directions
Cut the mozzarella into small pieces and place in large bowl.
Once noodles are done, strain and add to bowl with mozzarella. You have to work quick here, stirring constantly.
Add chicken from pan and stir to combine. The cheese will melt with the heat of the noodles and chicken.
Sprinkle the fresh basil on top and serve immediately.
I find the mozzarella tends to clump up when it cools, but you can reheat it or just cut it with your fork. Since it’s fresh it is really soft.
Sometimes I don’t cook the tomatoes and leave them fresh, it just depends on my mood at the time, and the quality of the tomatoes. If they are really sweet I prefer to put them in the bowl with the mozzarella for flavor and texture. I also top it with avocado slices just before serving. Sometimes I add sliced crimini mushrooms to the chicken while it cooks.
Serve with bread if you like and roasted garlic to spread on the bread.
This is actually quite quick and very tasty. I tend to use a ton of garlic also.