Caprese Chicken Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: American
Ingredients
Scale
- 8 ounces farfalle
- 1 pound boneless skinless chicken breasts, pounded to a thickness of 1 to 1 1/2 inches
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 2 tablespoons store-bought balsamic glaze
- 10 ounces grape tomatoes, halved
- 4 ounces small fresh mozzarella, cut into bite-sized pieces (or use mini mozzarella balls)
- 2 tablespoons finely chopped basil
- Optional garnishes: balsamic glaze and chopped basil
Instructions
- Boil the pasta according to the package directions and then drain it. While the pasta boils, cook the chicken in a separate pan.
- Season the chicken on both sides with salt and pepper. In a large, non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Cook the chicken in the pan on one side until it’s golden, about 3 to 4 minutes. Flip the chicken over and cook it on the other side until the internal temperature is 165°F. Brush the chicken with half of the glaze, turn it over in the pan and let it cook for a few seconds. Brush the rest of the glaze on the top, turn the chicken, and let it cook for a few seconds and then take it out of the pan.
- Slice the chicken into bite-sized pieces and set it aside.
- Add 1 teaspoon of olive oil to the skillet you used to cook the chicken. Heat it over medium-low heat. Add the cooked pasta, balsamic chicken, tomatoes, mozzarella, and basil. Stir for about a minute to warm up the ingredients. Add a drizzle of balsamic glaze and a sprinkle of basil for garnish.
Nutrition
- Calories: 455
- Sugar: 7.8g
- Sodium: 423.6,g
- Fat: 8.6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.6g
- Trans Fat: 0g
- Carbohydrates: 50.3g
- Fiber: 3.3g
- Protein: 42.5g
- Cholesterol: 87.8mg
Find it online: https://www.girlgonegourmet.com/caprese-chicken-pasta/
