Recipe Details

Ingredients

• 4 

  large beefsteak tomatoes (about 3 lb. total), 3 grated on the large holes of a box grater, 1 coarsely chopped

• 2 

  cloves garlic, finely grated

• 1 tbsp. 

  kosher salt, plus more

• 1 tsp. 

  granulated sugar

• 4 tbsp. 

  extra-virgin olive oil, divided

• 1 lb. 

  fusilli

• 2 

  boneless, skinless chicken breasts (about 1 1/2 lb. total)

• Freshly ground black pepper

• 1 c. 

  balsamic vinegar

• 3 tbsp. 

  brown sugar

• 8 oz. 

  mozzarella, torn into bite-size pieces

• 1/4 c. 

  fresh basil leaves, torn

Description

1. Step 1In a colander or fine-mesh sieve, strain grated tomatoes. Transfer to a large bowl. Add garlic, salt, granulated sugar, and 2 tablespoons oil. Let marinate until ready to use.
2. Step 2Meanwhile, preheat oven to 350°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and return to pot. Add 1 tablespoon oil and toss to prevent sticking.
3. Step 3Pat chicken dry with paper towels; season with salt and pepper on both sides. In a medium heatproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken, turning occasionally, until browned on both sides, about 2 minutes per side. Transfer to oven and bake until an instant-read thermometer inserted into thickest part of chicken registers 160°, 15 to 20 minutes. Let cool.
4. Step 4Transfer chicken to a cutting board. Cut into bite-size pieces.
5. Step 5In a small pot, bring vinegar and brown sugar to a boil, whisking and scraping bottom to prevent sugar from burning. Reduce heat to medium and cook, stirring occasionally, until thickened and syrupy, 12 to 15 minutes.
6. Step 6Transfer chicken and tomato mixture to pot with pasta and toss to combine. Transfer pasta salad to a platter or divide among bowls. Top with mozzarella, basil, and chopped tomatoes, then drizzle with balsamic glaze.