Ingredients Meat & Poultry Chicken Chicken Breast Recipes Shells with Grilled Chicken and Mozzarella 3.3 (65) 17 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Bowls of Caprese-style chicken pasta -- with tomatoes, cheese, and herbs -- answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish. Ingredients Coarse salt and ground pepper Vegetable oil, for grates 1 ½ pounds chicken cutlets 8 ounces medium pasta shells 1 pint cherry or grape tomatoes, halved 4 ounces fresh mozzarella, cut into ¼-inch cubes ½ cup fresh parsley, chopped ¼ cup grated Parmesan, plus more for serving 2 tablespoons butter Directions Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan. Cook's Notes If you like, grill the chicken up to 2 days beforehand. Then let it cool, wrap it in plastic, and refrigerate. Bring chicken to room temperature before adding to pasta. Print