1/2 tablespoon olive oil 4 ounces diced white meat chicken 2 cloves minced garlic 8 cherry tomatoes 8-10 large fresh basil leaves 2 tablespoons pine nuts, toasted lightly 1 cup cooked bowtie pasta (farfalle) 4 ounces fresh mozzarella cheese splash of dry white wine salt and pepper to taste
Heat a large nonstick skillet, then add in the olive oil and chicken and lightly brown. Once brown, add in the garlic and tomatoes and cook for about one minute. Season with salt and pepper lightly, then add in a splash of dry white wine. Allow to reduce slightly, add in the cooked pasta, then tear apart the basil leaves by hand and add to the pan. Toss to coat and add in the fresh mozzarella and pine nuts just before plating. Drizzle in little extra olive oil if desired and be sure to season well with salt and pepper before serving.