Tomato Garlic Linguine with Mozzarella and Chicken

Evening folks! Hope everyone is having a great start to this holiday weekend! Lots of fun today and tonight! We all woke up late and hit Waffle House for some breakfast. The girls always share an All Star; a waffle, scrambled eggs with grits and raisin toast, half sausage (for Katie) and half bacon (for Becca). The hubby always gets an All Star with hash browns and white toast buttered.

I myself change it up…BLT, egg and cheese biscuit, cheesy eggs with raisin toast and bacon, etc…. Today I got the ham and cheese melt with hash browns. Awesome! The ladies always take good care of us. We hadn’t been in a while after Lizzie passed, and when we finally went, they asked about her right away. These silly girls love them some Waffle House!



This afternoon Poopaw and Phee (our North Carolina grandparents) came in to town for a visit. The girls and Brutus always go crazy when they get here. They stayed with the girls while the hubby and I hit the grocery store for essentials for the week.

First up, dinner for tonight…So good. Everyone had seconds. The only complaint I got was from Becca who hates tomatoes (except for tomato sauce, pizza sauce, and ketchup). I made her eat one and you think I would have made her eat a rotten tomato. These little beauties came from my garden and they are super sweet!

Tomato Garlic Linguine with Mozzarella and Chicken


1 onion or 2 shallots, diced
3 cloves garlic, minced
1 pint cherry tomatoes or if you are lucky, a couple handfuls from a garden or farmer’s market
3-4 chicken breasts
1 handful fresh basil
1 tablespoon of salt, pepper, and Italian seasoning
1/3 cup white wine or chicken stock
Fresh Mozzarella cut in to cubes
1/2 cup of Parmesan (or more!)
Olive Oil- about a cup in all, but I eyeballed it all along the way.
1 lb Linguine- I ❤ Barilla!


Cut your chicken breasts in half. Add the salt, pepper, and Italian seasoning over all your chicken. Cook in a large cast iron pan until each side is brown and the middle is mostly cooked through, about 4 minutes on each side. Take out of pan. Slice or cut in to bite sized pieces.

Meanwhile, boil a pot of salted water for your pasta. Drop pasta and cook a minute under the time suggested.

Cook your onions, garlic and tomatoes on med heat in a few tablespoons of olive oil, 8 minutes. Mix well. Cover for the last 4 minutes to help tomatoes to burst.
Add in your wine or stock and reduce down with the veggies for about 3 minutes.
Add in your pasta, a cup of the starchy cooking water, another glug of olive oil, and your chicken. Mix well. Serve with some garlic bread. Homemade is easy, but Cole’s brand is easier!


Have a great holiday weekend! New chicken wing recipe tomorrow plus fireworks. Sunday we are having a cookout with friends =) So happy to celebrate our Freedom! It has been an amazing month for our country! ❤

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