Chicken Breast in Tomato Sauce with Mozzarella | Quick & Italian

Cook the whole wheat pasta in plenty of salted water according to package directions until al dente. Meanwhile, season the chicken breast fillets with salt and pepper on both sides. Heat olive oil in a pan and sear the whole chicken breasts until golden brown on both sides (approx. 3 minutes per side). Remove the meat from the pan and set aside.

Reduce the heat and sauté the finely diced onion and pressed garlic in the remaining frying fat for about 2 minutes until translucent. Add the tomato paste, roast briefly, then stir in the chopped tomatoes, dried basil, and chopped chives. Let the sauce simmer over medium heat for about 5 minutes. Add a splash of water if needed.

Return the seared chicken breast fillets to the pan with the sauce. Top each fillet with mozzarella slices. Cover the pan with a lid and let it simmer over medium heat for about 3–4 minutes until the cheese is melted and the meat is cooked through. Arrange the chicken breast with the tomato sauce on the cooked pasta and serve.