Caprese Chicken Pasta With Roasted Vegetables Recipes

CAPRESE CHICKEN PASTA

Steps:

• 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.

CAPRESE CHICKEN PASTA WITH ROASTED VEGETABLES

Steps:

• MARINADE: Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 2 tablespoons to a large bowl along with tomatoes, asparagus, zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss evenly to coat. Refrigerate. Add remaining marinade to a large Ziploc bag along with chicken. Marinate 2-8 hours.
• CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
• ROASTED VEGETABLES: Meanwhile, preheat oven to 400°F. Add vegetables, garlic, olive oil, reserved marinade, salt and pepper to baking sheet and toss to combine. Line vegetables on a baking sheet in a single layer. Roast for 12-15 minutes or until asparagus is crisp-tender.
• PASTA: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
• ASSEMBLE: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time, I used 1/2 cup) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper, and red pepper if desired.
• Optional: Garnish with additional freshly grated Parmesan.

CAPRESE CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 2 cups of the cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Stir in the panko and cook, stirring, until golden, 1 to 2 minutes. Scrape into a bowl to cool, then stir in 1/3 cup parmesan and set aside.
• Wipe out the skillet. Add 2 tablespoons olive oil and heat over medium-high heat. Add the chicken and season with salt and pepper. Cook, turning, until browned on all sides, about 3 minutes; remove to a plate.
• Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the tomatoes and cook until blistered, about 1 minute. Reduce the heat to medium, add the garlic and red pepper flakes and cook until the garlic just begins to turn golden, about 30 seconds. Add 1½ cups of the reserved cooking water and bring to a boil. Lower the heat and simmer until the liquid is reduced by half and the tomatoes begin to burst, about 3 minutes.
• Return the chicken to the skillet and cook through, about 2 more minutes.
• Add the pasta to the skillet and toss to coat, adding some of the remaining pasta water if needed. Remove from the heat; sprinkle with the remaining 1/3 cup parmesan. Add the mozzarella and basil, season with salt and pepper and toss well. Sprinkle with the panko mixture just before serving.

ROASTED CHICKEN CAPRESE

Steps:

• Place chicken in a 1-gallon zip-top bag. Add Lemon Vinaigrette, seal and marinate in refrigerator at least 30 minutes.
• Preheat oven to 375 degrees F.
• Cut each tomato into quarters lengthwise. Place in a medium bowl and toss gently with sugar, salt and olive oil. Spoon tomato mixture onto a rimmed cookie sheet so that tomato pieces don't touch. Roast for 30 minutes. Spoon tomatoes and all accumulated juices into a small bowl. Add cheese, basil leaves and pepper, tossing gently. Let sit at room temperature while chicken cooks.
• Reduce oven temperature to 350 degrees F.
• Remove chicken and discard marinade. Place chicken on same cookie sheet used to roast tomatoes. Roast for about 30 minutes, turning once, or until fully cooked through.
• To serve, place 1 chicken breast half on each heated dinner plate. Spoon 1/4 of tomato mixture over top.
• Whisk all ingredients, except oil, together in a small bowl. Slowly whisk in oil to emulsify.