Ingredients:
1/2 pound boneless, skinless chicken breast
1 tsp coconut oil
balsamic vinegar, to taste
1 pound penne pasta
2-3 Roma tomatoes, seeded and diced
4 ounces mozzarella cheese, cubed
7 ounces basil pesto (I used Trader Joe's)
Salt and pepper to taste
Directions:
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Drain and set aside. Do not rinse!
Meanwhile, pound the chicken breast to an even thickness and season it with salt and pepper. Heat the coconut oil in a pan over medium-high heat. Saute the chicken until cooked through. Brush or drizzle with balsamic vinegar and remove from heat. Let it rest for about 5 minutes, then dice into bite-sized pieces.
Stir the pesto into the pasta. Fold in the chicken, diced tomatoes, and cheese. Season with salt and pepper to taste. Serve cold or at room temperature.
Serves 6-8
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