Tomato and Mozzarella Pasta

"Recipe source: Prevention (September 2011)"
 
Download
photo by KateL photo by KateL
photo by KateL
photo by Starrynews photo by Starrynews
photo by Lalaloula photo by Lalaloula
Ready In:
25mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • In a serving bowl mix together first 5 ingredients (tomatoes - oil). Let stand 10 minutes.
  • Cook pasta according to package directions. Drain.
  • Add pasta and chicken to the tomato mixture, tossing.
  • Season with salt and pepper and top with basil, if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. A winner at our house! DH forgave me for no tomato-ey sauce because the pasta was hot and our substituted shrimp (Recipe#91632) were also hot. I can't believe how fast this dinner came together, and half a recipe was just right for the 2 of us. We loved the taste sensation from mixing the 2 recipes; it worked very well for us! Made for Please Review My Recipe tag game.
     
  2. This is a really nice light pasta dish that is perfect for summer. I loved the combination of mozzarella, basil and tomato with the pasta. Leaving out the chicken this easily becomes vegetarian and is still super satisfying.<br/>I used a pesto sauce instead of fresh basil as I was out of the latter and that way the pasta stayed creamy and yummy after cooling, too. We ate the leftovers cold and loved it. Im sure this would make a great pasta salad for potlucks.<br/>Thanks for sharing this keeper, ellie!<br/>Made and reviewed for Veggie Swap #61 August 2013.
     
  3. A lovely summer pasta recipe. I used tomatoes (ended up with a mix of yellow and red, since that's what was ripe) and basil from the garden. Nice and light, with a bit of a tang from the vinegar. Thanks for sharing! Veggie Swap 61
     
Advertisement

Tweaks

  1. This is a really nice light pasta dish that is perfect for summer. I loved the combination of mozzarella, basil and tomato with the pasta. Leaving out the chicken this easily becomes vegetarian and is still super satisfying.<br/>I used a pesto sauce instead of fresh basil as I was out of the latter and that way the pasta stayed creamy and yummy after cooling, too. We ate the leftovers cold and loved it. Im sure this would make a great pasta salad for potlucks.<br/>Thanks for sharing this keeper, ellie!<br/>Made and reviewed for Veggie Swap #61 August 2013.
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes