From the Cook
From the Cook
From the Cook
From the Cook
1/5
Chicken Mozzarella Pasta
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Instructions
1
|
Heat 1 tbsp of oil in a large sauté pan over medium heat and cook the onions for 4 minutes.
2
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Add the garlic, sun dried tomatoes and salt and sauté for an additional minute.
3
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Add the pasta, 1 tablespoon of olive oil and the remaining ingredients. Stir to combine until heated through and the cheese begins to melt.
4
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Serve.
My Calorie Intake
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Tips & Tricks (5)
- Pound Your Chicken Evenly 🔨Pound chicken breasts to uniform thickness (about ¾-inch) to ensure they cook evenly in under 30 minutes and prevent dry, overcooked edges with undercooked centers.
- Salt the Pasta Water Generously 🧂Use sea salt in your pasta water (it should taste like the sea) to properly season the pasta itself, reducing the need for excess salt in the sauce.
- Add Mozzarella Off Heat 🧀Tear fresh mozzarella and stir it into the pasta off the heat so it melts gently into creamy pockets rather than becoming rubbery and stringy from direct heat.
- Reserve Pasta Water Before Draining 💧Save 1 cup of starchy pasta water to adjust sauce consistency and help emulsify the cheese, creating a silky coating that clings to every strand.
- Toast Garlic in Oil First 🌟Infuse your olive oil with minced garlic over medium heat for 1-2 minutes before adding other ingredients to develop deeper, more complex flavor without bitterness.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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