01 -
Spoon everything into your bowls or plates and pour on a little balsamic if you feel like it.
02 -
Drop the shredded mozzarella all over the top, put the lid on your pan, and let the cheese get gooey for about 2 minutes on low heat.
03 -
Mix in the basil and tomatoes, sprinkle with salt and pepper, keep it on the stove for a couple minutes till the tomatoes turn soft.
04 -
Toss the ground chicken into the pan, smash it up with your spatula, crank up the heat a bit, and cook 5 to 7 minutes till you don’t see pink.
05 -
In a big skillet, warm up the olive oil over medium. Add the garlic and let it go for 30 seconds, just till you can smell it.
06 -
Chop up your basil, dice those tomatoes, and mince the garlic. Give everything a nice rinse first.