Caprese Chicken Pasta

Ingredients

• 20 ounces skinless boneless chicken breast, trimmed of visible fat (about 3 breasts)
• 1 quart homemade or store-bought low sodium chicken broth
• 1/4 cup lightly packed basil leaves, torn
• kosher salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon zest from 1 lemon
• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/4 to 1/2 teaspoon red pepper flakes
• freshly ground black pepper
• 1 pound rigatoni or other sturdy tubular pasta
• 1 quart cherry tomatoes, halved
• 12 ounces fresh mozzarella, cut into 1/2-inch pieces
• 1 cup lightly packed basil leaves, rough chopped