1 pound Just BARE Chicken Breasts
1/4 teaspoon salt
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 teaspoon olive oil
2 tablespoons olive oil
4 cloves garlic, minced
3 pounds fresh, ripe tomatoes, chopped
1 tablespoon chopped parsley
1/2 cup chopped basil
1/2 teaspoon garlic salt
black pepper
1 tablespoon freshly chopped oregano
1 1/2 cups water
8 oz whole wheat Rotini
2/3 cup reduced fat (or skim) mozzarella
4 oz buratta, chopped
1/4 cup freshly grated parmesan
6 basil leaves, for garnish


1.Bake chicken: Preheat oven to 400 degrees and spray baking sheet with nonstick cooking spray. Place chicken breasts in medium bowl and add olive oil, salt, garlic, basil, and parsley; massage chicken with herbs. Place on baking sheet and bake for 15-20 minutes or until juices run clear and chicken is no longer pink. Allow chicken to cook for a few minutes then transfer to cutting board and chop chicken into small cubes; set aside.
2.To make the sauce: Heat olive oil in a large oven-proof skillet over medium-high heat. Add the garlic; cook until fragrant and golden. Add in tomatoes, parsley, basil, oregano, garlic salt, and some fresh black pepper. Cook over medium heat until tomatoes break down and become a little like sauce; about 5-8 minutes. Transfer to a food processor or blender and puree until smooth. Taste sauce and add more herbs or salt if necessary.
3.Return the sauce to the pan, add 1 1/4 cups of water, and stir in uncooked pasta. Bring back to a boil, cover, then reduce heat to medium-low. Cook pasta for 8-10 minutes or until al dente.
4.Once pasta is al dente, reduce heat to low and stir in mozzarella and parmesan cheeses and chopped chicken. Place burrata on top of pasta and place under broiler until burrata melts and is slightly golden. Garnish with basil leaves and extra parmesan, if desired. Serves 4-6.

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