Italian Chicken, Pasta & Mozzarella Salad
3 lbs boneless, skinless chicken breasts or breast strips
4 garlic cloves, chopped
1 lb. dried pasta (shape of your choosing)
1/4 c. olive oil
2 tsp. dried basil
1 tsp. salt
1 tsp pepper
10 oz. grape tomatoes, halved
12 oz. fresh mozzarella, chopped
Over medium heat in a large fry pan, pour 2 tbsp olive oil and when pan is hot, place chicken and garlic into pan and fry until chicken is thoroughly cooked through and no longer pink. Remove from heat and set aside.
In a separate 4 qt. saucepan, fill half full with salted water. Bring to boil and add 1 lb. dried pasta. Return to boil and cook for six minutes. Drain and place into a large bowl. Pour 1/4 c. olive oil, salt, pepper and dried basel over pasta. Stir to combine. Add cooled chicken and garlic with remaining juice. Set aside to cool. Once cool, add halved grape tomatoes and chopped, fresh mozzarella. Stir to combine, cover and let chill for at least four hours so flavors can combine.
Serve on a platter or preportion out into ten containers for future use.