Chicken Caprese Pasta Salad
You can never have too many main course recipes, so give Chicken Caprese Pasta Salad a try. This recipe makes 8 servings with 645 calories, 41g of protein, and 31g of fat each. For $2.93 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Many people made this recipe, and 208 would say it hit the spot. If you have mozzarella cheese, olive oil, chicken cutlets, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by Add A Pinch. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. If you like this recipe, you might also like recipes such as Caprese Chicken Pasta Salad, Caprese Chicken Tortellini Pasta Salad, and Chicken Caprese Pasta Salad & Giveaway.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
¼ cup balsamic vinegar
1 pound bowtie pasta
6 chicken cutlets
1 bunch fresh basil, chopped
1 pint cherry or grape tomatoes
8 ounces mozzarella cheese, cubed
¼ cup olive oil
olive oil
½ red onion, diced
salt and pepper
Equipment:
grill
pot
sauce pan
colander
bowl
Cooking instruction summary:
Grill or roast chicken cutlets. Cut into strips and set aside.In the meantime, bring water to boil in a large stockpot that has been seasoned with about 3 tablespoons of olive oil and and about teaspoon of salt. Once it has reached a rolling boil, add pasta noodles and stir. Cook for about 9-10 minutes. Remove from heat and strain noodles through a colander. Rinse with cold water to cool.In a large bowl, add onion, tomatoes, pasta, and chicken.In a small sauce pan, combine the balsamic vinegar, oil and salt and pepper. Cook over low to medium heat until it reduces by half and is much thicker. Pour over pasta and toss well.Add cheese and fresh basil to pasta. Toss and serve.
Step by step:
1. Grill or roast chicken cutlets.
2. Cut into strips and set aside.In the meantime, bring water to boil in a large stockpot that has been seasoned with about 3 tablespoons of olive oil and and about teaspoon of salt. Once it has reached a rolling boil, add pasta noodles and stir. Cook for about 9-10 minutes.
3. Remove from heat and strain noodles through a colander. Rinse with cold water to cool.In a large bowl, add onion, tomatoes, pasta, and chicken.In a small sauce pan, combine the balsamic vinegar, oil and salt and pepper. Cook over low to medium heat until it reduces by half and is much thicker.
4. Pour over pasta and toss well.
5. Add cheese and fresh basil to pasta. Toss and serve.
Nutrition Information:
covered percent of daily need
