INGREDIENTS
1 2/3 cups
pesto (homemade or store-bought)
4
chicken breasts (boneless and skinless, cut into 1½ inch cubes)
2 pints
cherry tomatoes
1 tbsp
garlic powder
Kosher salt and ground black pepper (to taste)
1 tbsp
fresh parsley leaves (chopped)
14
Large mozzarella pearls