¼cupfresh basilchopped, plus additional for serving
¼cupheavy cream
1cupfresh mozzarella ballsBocconcini size
Instructions
Heat the oil in a large stockpot over medium-high heat. When the oil is hot, add the chicken and cook, stirring occasionally, until it’s browned and cooked through. Stir in the garlic and Italian seasoning and cook for a minute or two.
Pour in the chicken stock, pasta, tomatoes, onion, red peppers, basil, and cream. Season with 1 teaspoon kosher salt.
Bring to a simmer, then reduce the heat to low and cook for 10-12 minutes, or until the pasta has soaked up most of the liquid and the sauce has thickened.
When the pasta is cooked, stir in the mozzarella and garnish with additional basil.