Caprese Chicken Pasta

Place chicken breasts in saucepan with chicken broth, basil, 2 teaspoons kosher salt, peppercorns, and zest. If needed, add water to just cover chicken.

Heat over medium heat until broth comes to simmer. Reduce heat to low and gently simmer until chicken reads 155°F on instant read thermometer, about 10 minutes.

Remove from heat.

Place chicken on cutting board and when cool enough to handle, use 2 forks to shred chicken into chunky bite size pieces. Return chicken to broth off heat until ready to use.

In medium bowl, slowly whisk olive oil into balsamic vinegar until combined.

Add red pepper flakes, season to taste with salt and pepper, and set aside.

Cook pasta in salted water according to package directions.

Drain. Using slotted spoon, remove chicken from broth. Reserve broth for another use.

Return pasta to pot and toss with chicken, tomatoes, mozzarella, basil, and balsamic dressing. Season to taste with salt and pepper and serve.