package Just BARE Organic Boneless Skinless Chicken Breast, cut into bite sized pieces
cup diced yellow onion
teaspoons minced garlic
Tablespoon olive oil, divided
Kosher salt and fresh ground black pepper to taste
cups low sodium chicken broth
Tablespoons balsamic vinegar
ounces whole wheat pasta, I used orecchiette
cups halved cherry tomatoes
Tablespoons chopped fresh basil
cup mini fresh mozzarella balls, halved
cup plain non-fat Greek yogurt (optional)
Heat 2 teaspoons of the olive oil in a 12 inch lidded pan or skillet over medium high heat.
Season the cut up pieces of chicken breast with kosher salt and black pepper, then add to the pan.
Sauté the chicken until it's cooked all the way through, approximately 5-7 minutes, then pour the chicken out of the skillet and onto a plate.
Add the remaining teaspoon of oil to the pan, then add in the onion and sauté for 2-3 minutes.
Add in the garlic and sauté another 30 seconds then pour in the chicken broth, water and balsamic vinegar.
Use a wooden spoon to scrape all the bits off the bottom of the pan, season with more salt and pepper and bring the mixture to a boil.
Once boiling add in the pasta and stir.
Reduce the heat to medium or medium-low, cover the pan with a lid and boil until fairly tender. Stir occasionally, cooking the pasta for about 8 - 9 minutes.
Add the tomatoes and basil evenly over top of the pasta without stirring, then cover with the lid and allow to boil 4 - 5 minutes longer until the tomatoes have softened and the pasta is tender. There should be a little liquid left after it's finished cooking, this will become part of the sauce. If needed, add more broth.
Top the pasta with the mozzarella cheese and season with more salt and pepper if needed. Cover pan with the lid and remove from heat.
Let the pasta rest for several minutes allowing the mozzarella to melt and sauce to thicken.
If desired mix in 1/4 cup of plain non-fat Greek yogurt to make the pasta creamy.