2 chicken breasts cut into 1 inch pieces ▢3 tbsp olive oil ▢4 cups chicken stock ▢2 1/2 cups chopped tomatoes ▢6 cloves minced garlic minced ▢1 lb linguine pasta dry ▢1 tbsp dried basil ▢2 tsp garlic salt (with parsley flakes) with parsley flakes ▢dash pepper ▢1/2 cup heavy whipping cream ▢2 cups cherry tomatoes sliced in halves ▢fresh basil ▢4 oz fresh mozzarella balls ▢1/2 cup shredded Mozzarella for topping ▢balsamic glaze topping
Warm the oil in a large saucepan over medium heat. Brown the chicken for a few minutes, or until it is fully cooked. After removing from flame, reserve.
Combine the chicken stock, minced garlic, diced tomatoes, linguine pasta, basil, garlic salt, and pepper in the same location. While accompanied by the covering, bring to a boil.
Reduce the heat and add the chicken once the liquid reaches a simmer. Purée for an hour.
Toss together the heavy cream, cherry tomatoes, basil, Parmesan cheese, and mozzarella balls.
Serve with any additional cheese drizzled with balsamic marinade on top.