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pasta with tomatoes and mozzarella


Sometimes the simplest meals are the best.  Really, when you have pasta, chicken, good cheese and tomatoes, do you really need much else?  Probably not.  This site has been really focused on dessert recipes lately, and while I love a great recipe for candy or cookies or cake as much as the next girl (probably more, in fact), every once in a while I have to throw in something healthy and substantial.

Also, for those of you who commented on last week’s Splurge or Steal post, the “Steal” cocktail ring is the one on the right!  It’s $4.80 from Forever 21.  The other is gorgeous too, and it’s from Max and Chloe, available here [2].  Enjoy!


Pasta with Tomatoes and Mozzarella Recipe


1 1/2 pounds plum tomatoes, seeded, coarsely chopped
1/2 cup sundried tomatoes, chopped
8 ounces fresh mozzarella cheese, cut into strips
4 tablespoons extra-virgin olive oil
2 tbsp capers
1 pound chicken breast, cooked and cut into pieces
12 ounces rotini pasta


Mix tomatoes, sundried tomatoes, mozzarella, capers and oil in medium bowl.  Season with salt and pepper.

Cook pasta in large pot of boiling salted water until just tender.  Drain the pasta and return the noodles to the pot. Add the chicken and the tomato mixture and toss gently over low heat, until everything is heated through.  Season with salt and pepper again and serve.