Chicken Caprese Pasta
Ingredients
The pasta
The chicken and sauce
-
2.5
tablespoons
olive oil
-
1.5
lb.
boneless, skinless chicken breast, chopped
-
4
cloves
garlic, smashed and minced
-
1
teaspoon
kosher salt
-
¼
teaspoon
pepper
-
12
oz.
cherry tomatoes, halved
-
1.5
tablespoons
balsamic vinegar
-
¼
cup
dry white wine
-
2
tablespoons
unsalted butter
The garnish
-
8
oz.
mozzarella balls, halved
-
1
cup
fresh basil, chopped
Instructions
- 1. Boil water in a large pot and cook the penne pasta until al dente, then strain and set aside.
- 2. Heat olive oil in a large Dutch oven over medium-high heat.
- 3. Add chicken, garlic, salt, and pepper to the pot, cooking for 4-5 minutes until partially cooked.
- 4. Add cherry tomatoes to the pot and cook until they begin to stew, about 5 minutes.
- 5. Stir in balsamic vinegar, white wine, butter, and remaining salt and pepper, then let the sauce reduce by half for about 10 minutes.
- 6. Remove from heat and toss the cooked pasta and mozzarella balls with the sauce.
- 7. Add fresh basil just before serving, toss, and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
735
Total fat
32g
Total carbohydrates
48g
Total protein
57g
Sodium
mg
Cholesterol
mg
You might also like