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Cooking With Chronic Pain: Pomodoro con Pollo e` Mozzarella (Tomatoes with Chicken & Mozzarella)

This was something I created out of the blue and my husband and I really enjoyed it. It's simple to make and won't take all night! Great for those nights when you want something tasty, but don't have enough energy. 


- 1 Pound of Chicken

- 1/2 cup of Shredded or Cubed mozzarella Cheese

- 1 small Container of Grape Tomatoes 

- Parmesan Cheese 

- Salt and Pepper

- Dried Oregano

- Dried Basil

- 4 tbsp Olive Oil


1. In a medium pan, heat 2 tablespoons of olive oil on medium heat. Then cut up the chicken into bite size pieces and add to pan. Add a pinch of salt, pepper, oregano and parmesan cheese to chicken and let it cook, stirring so it coats with seasonings.

2. Meanwhile, cut grape tomatoes in half and add to another pain on medium heat with 2 tablespoons of olive oil, a pinch of salt, pepper, and oregano.

3. Once chicken is cooked thoroughly, add to tomatoes and sprinkle some more parmesan cheese on top and mix together.

4.  Add the shredded or cubed mozzarella cheese on top and place a lid over the pan to melt the cheese. Once the cheese is melted, sprinkle some basil and serve  while hot. 

* Can be served alone or paired with thin spaghetti or a side salad. Although when I first made it, I paired it with the Parmesan roasted cauliflower to experiment* 

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