Directions

• For the chicken marinade
• In a large bowl, whisk together garlic powder, thyme, red pepper flakes, salt, pepper and 2 Tbsp. olive oil.
• Add chicken cutlets. Coat cutlets in marinade. Cover with lid or plastic wrap. Marinate in refrigerator for 30 minutes or up to 8 hours.
• For the fresh tomato sauce for the chicken and the pasta
• In a large pasta bowl, combine halved tomatoes, minced garlic, crushed pepper flakes, basil, olive oil, salt and pepper. Gently stir with a large spoon. Set aside for at least 30 minutes or up to 4 hours at room temperature.
• Divide half the prepared tomato mixture into a separate bowl to reserve for the chicken. Set aside both bowls of tomato mixture until ready to cook the chicken and the pasta.
• To prepare the dish
• When ready to cook, bring a large pot of salted water to a boil. Add pasta and cook until desired doneness according to the instructions on the pasta box.
• While the pasta is cooking, reserve about 2 cups of pasta water into a liquid measuring cup for the pasta sauce.
• Drain pasta once cooked. Combine with the reserved tomato sauce for the pasta and a ladle or so of the reserved pasta water. Drizzle with olive oil and check for seasonings.
• Meanwhile, heat a grill pan to medium high heat. In batches grill the marinated chicken for 4 minutes per side. Line up grilled chicken on a baking sheet. Top grilled chicken with a couple of spoonfuls of the reserved tomato sauce for the chicken. Top with a couple of slices of mozzarella.
• Place baking sheet under a preheated broiler for 2 minutes. Keep a close eye on the chicken! I like to use the second rack rung in my oven when using the broiler. Cheese should slightly melt. Remove from oven.
• To plate: Serve a nice mound of pasta and tomato sauce on each plate. Top with broiled chicken and sauce. Drizzle with balsamic vinegar and a grind of pepper. Tear a few basil leaves on top. Serve with grated parmesan, if desired. Enjoy!