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  • 2 cups cherry tomatoes, halved
  • 2 teaspoon olive oil, divided
  • 8 oz farfalle pasta (or other bite-size pasta like ziti or penne)
  • 1/2 of an onion, chopped
  • 2 cloves garlic, minced
  • 1lb boneless, skinless chicken breasts or tenders, cut into small pieces
  • salt and pepper
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon dried basil
  • 2 teaspoons dried parsley flakes
  • 24 oz tomato sauce
  • 1 cup grated mozzarella cheese, divided
  • 1/3 cup chopped fresh basil, divided
  • ¼ cup fresh grated parmesan cheese


  1. Preheat oven to high broil. Line a baking sheet with foil and place the cherry tomatoes on top, in a single layer. drizzle 1 teaspoon of olive oil on top and broil for about 3-4 minutes. Remove from oven and set aside.
  2. Boil the pasta, just until al dente, according to package instructions.
  3. Meanwhile in a separate large, oven-proof pan over medium heat add the remaining teaspoon of olive oil. Add onion and saute for 2 minutes. Add garlic and cook for another 30 seconds. Add chicken pieces and cook for a few minutes until golden. Season with salt and pepper and add the oregano, basil, and parsley.
  4. Stir in the tomato sauce and simmer for a few minutes. Add the roasted cherry tomatoes, 1/2 cup of mozzarella cheese, half of the fresh basil, and the cooked pasta. Toss to combine. Sprinkle remaining 1/2 cup of mozzarella and the parmesan cheese on top. Place in preheated oven and broil for a few minutes, or until the cheese is bubbly. Remove from oven and sprinkle remaining chopped fresh basil on top.