2 lbs boneless skinless chicken cubed
1 box whole wheat spaghetti cooked
2 14.5 oz cans of petite diced tomatoes garlic and onion flavor (low sodium is best because of the mozzarella)
1 package whole mozzarella cubed
1/2 white onion diced
3/4 red onion diced
5 cloves garlic diced
1 small can tomato paste
Salt & pepper
3 tbsp olive oil
fresh basil
Start pasta. In LARGE sauté pan heat olive oil over low. Toss in onions and saute 3 minutes, tossing or stirring often. Add in garlic and cook for 1 minute. Cube up chicken while the onions and garlic cook. Add too the pan and toss it together to cook. Season with salt & pepper. Turn heat to medium high and cook about 7-8 minutes until chicken is still a little pink. Add in tomatoes and cook 3-4 minutes to combine. Stir in half a can of tomato paste, cover and simmer on low for 4 minutes. If sauce is too thick add in 1/4 cup of your pasta water. Strain pasta and portion into bowls. Add sauce and toss to combine. Add in mozzarella and toss to combine. You don't want to do this first or it will melt too much. Top generously with fresh basil.
Using a very sharp knife helps with cutting the mozzarella. Also leave it in the fridge until you are ready to cut it. I've heard people say put it in the freezer but last time I did that I forgot it for a month. I used the red onions in here to get a sweeter flavor. Also, buy good tomatoes. I use the Muir Glen ones. They are about .80 more, but really they add a gazillion times more flavor and actually taste tomatoey, vs, SHITTY. Trust me on this. You can spare the .80 to make this meal pop.
