Caprese Chicken Pasta
Caprese Chicken Pasta takes about 30 minutes from beginning to end. This main course has 603 calories, 43g of protein, and 22g of fat per serving. This recipe serves 4 and costs $6.0 per serving. If you have spinach, olive oil, black pepper, and a few other ingredients on hand, you can make it. 6618 people were glad they tried this recipe. It is brought to you by Well Plated. With a spoonacular score of 97%, this dish is great. If you like this recipe, you might also like recipes such as Chicken Caprese Pasta, Caprese Chicken Pasta, and Chicken Pesto Caprese Pasta.
Servings: 4
Ingredients:
3 tablespoons balsamic vinegar
1/4 cup tightly packed fresh basil leaves, sliced into thin strips
1/2 teaspoon black pepper, divided
1 1/4 pounds Just BARE Organic Boneless Skinless Chicken Breast Fillets, cut into 1/2-inch cubes
3 garlic cloves, minced
2 pints cherry or grape tomatoes, halved if large
1/2 teaspoon kosher salt, divided, plus additional for cooking the pasta
4 ounces mozzarella cheese, cut into cubes
3 tablespoons olive oil, divided, plus additional for the pasta
2 cups roughly chopped fresh spinach
8 ounces whole grain pasta, any shape you like (I used rotini)
Equipment:
frying pan
pot
paper towels
Cooking instruction summary:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve about 1/2 cup of the pasta cooking liquid, then drain the pasta. Toss the pasta with a bit of olive oil to prevent sticking and set aside.Meanwhile, heat 2 tablespoons of the olive oil over high in a large, deep skillet. Add the chicken, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook until the chicken is no longer pink in the center, about 3 minutes per side. Remove to a plate, then carefully wipe the pan with a paper towel, being careful not to burn your fingers.Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the tomatoes, garlic, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook 1 minute, then reduce the heat to low and cook for 5 to 7 minutes more, stirring occasionally, until the tomatoes begin to soften and wrinkle. Add the balsamic vinegar and cook 30 seconds.To the skillet, add the drained pasta, reserved chicken, and spinach and let cook just until the spinach begins to wilt. If the pasta seems too dry, add a bit of the reserved pasta water. Remove from heat and stir in the basil and mozzarella. Serve immediately.
Step by step:
1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve about 1/2 cup of the pasta cooking liquid, then drain the pasta. Toss the pasta with a bit of olive oil to prevent sticking and set aside.Meanwhile, heat 2 tablespoons of the olive oil over high in a large, deep skillet.
2. Add the chicken, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook until the chicken is no longer pink in the center, about 3 minutes per side.
3. Remove to a plate, then carefully wipe the pan with a paper towel, being careful not to burn your fingers.Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
4. Add the tomatoes, garlic, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Let cook 1 minute, then reduce the heat to low and cook for 5 to 7 minutes more, stirring occasionally, until the tomatoes begin to soften and wrinkle.
6. Add the balsamic vinegar and cook 30 seconds.To the skillet, add the drained pasta, reserved chicken, and spinach and let cook just until the spinach begins to wilt. If the pasta seems too dry, add a bit of the reserved pasta water.
7. Remove from heat and stir in the basil and mozzarella.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
