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Chicken Caprese Pasta

4 large peeled tomatoes. 3 grated, 1 coarsely chopped
2 cloves garlic, finely minced
1-2 t. Kosher salt
1 t. Sugar
4 T. Olive oil, divided
1 lb. fusili pasta
2 boneless skinless chicken breasts, cut into bite sized pieces
Black pepper
1 c. balsamic vinegar
3 T. brown sugar
8 oz. fresh mozzarella, torn into bite sized pieces
¼ c. fresh basil, chopped

In a fine mesh sieve strain grated tomatoes. Transfer grated tomatoes to bowl. Add garlic, salt, sugar and 2 T. olive oil. Let marinate until ready to use. 

Pan fry chicken pieces with a little drizzle of olive oil and salt and pepper until its cooked and has nice color. 

While frying the chicken, cook pasta until al dente, about 9 min. Strain and add back to the pot. 

Pour tomato mixture over pasta. Toss until well combined. 

Assemble: Add your tomato pasta mixture to plate, top with chicken, fresh mozzarella and torn basil. Drizzle balsamic glaze over the top! 

If you would like to make balsamic glaze here are the instructions! In a small pot, bring vinegar and brown sugar to a boil. Whisking and scraping the bottom of the pan to prevent sugar from burning. Reduce heat to medium and cook, stirring occasionally, until thickened, about 12-15 minutes.

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