Grilled Chicken Caprese Pasta

Ingredients

• 2 medium chicken breast halves, grilled and diced into strips
• 9 oz Rigatoni or Penne pasta
• 2 cups fire roasted tomato pasta sauce
• 1/2 cup heavy cream
• 1/3 cup finely grated Romano Cheese
• 1 clove garlic, finely minced
• Red pepper flakes, to taste, optional, for added heat
• Salt and freshly ground black pepper, to taste
• 1 pint grape tomatoes, diced into halves
• 12 oz fresh mozzarella, grated
• 16 fresh Basil leaves, chopped chiffonade style, mine were fairly small

Directions

1. Set your oven to 375 degrees. Boil the pasta until it reaches al dente, using the package instructions as your guide.
2. While the pasta cooks, place a medium saucepan over medium low heat and add the tomato pasta sauce, heavy cream, Romano cheese, garlic, red pepper flakes if using, and salt and pepper to taste. Warm the sauce, stirring often, just until the cheese melts in.
3. Drain the pasta very well, then put it back in the pot. Add the grilled diced chicken, grape tomatoes, half the mozzarella, and half the basil ribbons. Pour the warm sauce over everything and toss until the pasta is evenly coated.
4. Transfer the mixture to a greased casserole or baking dish. Scatter the remaining mozzarella over the top, then bake the pasta uncovered for about 20 – 25 minutes, until the cheese is golden. Serve it warm with the rest of the fresh basil sprinkled over the top.