Smoked mozzarella has a very distinct flavor. I happen to enjoy it so that is why I used it, but it can very easily overpower the dish. The hubs was not a big fan and would have preferred I used regular mozzarella.
- 4-6 boneless, skinless chicken breasts
- 1 package McCormick Grill Mates Tomato, Garlic, Basil Marinade
- 1/4 cup water
- 1/4 cup olive oil
- 1/4 cup Balsamic vinegar
- 1 lb pasta, any medium shape
- 1 jar pre-made pasta sauce (I used fire-roasted tomato)
- 1/3lb smoked mozzarella cheese, cubed
- 1 cup water
- 1 tbsp red pepper flakes
Mix all the chicken ingredients together in a reusable container or plastic bag, making sure to cover the chicken completely. Allow to marinade overnight.
Preheat an oven to 375. Parboil the pasta for 6-8 minutes until it is slightly undercooked. In a sauce pan, heat the pasta sauce, water and red pepper flakes until hot but not boiling. Add in the pasta and toss to coat completely. Fold in the mozzarella cubes but do not stir a lot as you want them to melt while baking, not in the pot. Dump the pasta mixture into a pan and put in the oven for 25 minutes.
While the pasta is baking, grill the chicken breasts over medium-low heat. Do not baste with the leftover marinade. Chicken should take ~20 minutes.