Ingredients
2medium chicken breast,halves, grilled, and diced into strips
9ozRigatoni,or Penne pasta
2cupsfire roasted tomato pasta sauce
½cupheavy cream
⅓cupRomano Cheese,finely grated
1garlic clove,finely minced
red pepper flakes,to taste (optional, for added heat)
Salt and freshly ground black pepper,to taste
1pintgrape tomatoes,diced into halves
12ozfresh mzarella,grated
16fresh Basil leaves,chopped chiffonade style
Preparation
Preheat oven to 375 degrees F. Cook pasta to al dente according to directions listed on package.
While pasta is boiling, in a separate medium saucepan over medium-low heat, heat tomato pasta sauce, heavy cream, Romano cheese, garlic, optional red pepper flakes, and season with salt and pepper to taste. Cook, stirring frequently, until cheese melts.
Drain cooked pasta well, return pasta to pot. Add in grilled diced chicken, grape tomatoes, half of the mozzarella, and half of the basil ribbons then pour the warm sauce over the mixture. Toss to evenly coat.
Pour mixture into a greased casserole or baking dish. Sprinkle with remaining mozzarella and cook pasta uncovered for about 20 to 25 minutes until cheese is golden.
Serve warm sprinkled with remaining fresh basil.
