CAPRESE CHICKEN PASTA
Turn Caprese salad into dinner! This 25-minute pasta dish is big on tomatoes, basil, and mozzarella.
Categories weeknight meals dinner main dish poultry
Time 25m
Yield 4-6 servings
Number Of Ingredients 12
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.
CHICKEN CAPRESE PASTA RECIPE
This dish is a great way to use up a bumper crop of tomatoes and herbs. Tender fresh linguine works well with the pesto, but you can use dried pasta as well. A hot pasta dish does not always have to be loaded down with sausage, cheese, and a heavy sauce. Lighten it up and try this quick and easy Chicken Caprese Pasta, which is lightly flavored with a bright pesto made from fresh basil, parsley, and chives. When making any type of pasta dish, however, one simple trick will take the dish from good to great. The key to making great tasting pasta is in the cooking water. Add about 2 tablespoons of kosher salt to a large stockpot of boiling water. When the pasta is cooked, reserve a cup or two of cooking water (the exact amount is usually specified in the recipe) before draining the pasta. When combined with the other recipe ingredients, the salty, starchy liquid seasons your homemade sauce, gives it a silky texture and helps it cling to the noodles. Don't rinse the pasta or you will wash away more of the good starch. Follow recipe directions and add the pasta water a little at a time, stirring until the sauce is rich and smooth.
Provided by Southern Living Test Kitchen
Categories Pasta
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions in a large Dutch oven, adding salt once water comes to a boil. Drain pasta, reserving 1 1/2 cups cooking water.
- Wipe Dutch oven clean, and add olive oil. Heat oil over medium-high. Add tomatoes to hot oil, and cook, stirring often, until slightly softened, about 2 minutes. Add shallot, and cook, stirring often, until softened, about 2 minutes. Stir in garlic; cook, stirring constantly, 1 minute.
- Add chicken, pasta, Fresh Herb Pesto, and 1/2 cup of reserved cooking water to tomato mixture, stirring to combine. Gradually stir in remaining cooking water, 1/4 cup at a time, until desired consistency is reached.
- Transfer to a serving platter, and sprinkle with basil and mozzarella. Serve immediately.
CAPRESE CHICKEN PASTA
Looking for an easy chicken recipe? This Caprese Chicken Pasta from Delish.com is the best!
Categories chicken pasta caprese cheese comfort food
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, and honey and whisk to combine. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool.
- Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and cook until warm. Remove from skillet and set aside.
- Add cooked pasta to skillet and drizzle with remaining 2 tablespoons oil. Season with remaining 1 teaspoon Italian seasoning and salt and pepper and stir to combine. Stir in tomatoes and cook until pasta is hot throughout and tomatoes are tender, 2 to 4 minutes.
- Add chicken and mozzarella, then cover and cook until cheese is melty. Drizzle with balsamic glaze and serve.
CAPRESE CHICKEN PASTA
A chicken mozzarella pasta with juicy tomatoes, basil, and balsamic, Caprese Chicken Pasta is a healthy family favorite and ready in less than 30 minutes!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 11
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 RECIPE
The classic Italian salad of tomato, mozzarella, and basil gets a hearty lift with the addition of pasta and chicken.
Provided by Yvonne Ruperti
Categories Mains
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Place chicken breasts in saucepan with chicken broth, basil, 2 teaspoons kosher salt, peppercorns, and zest. If needed, add water to just cover chicken. Heat over medium heat until broth comes to simmer. Reduce heat to low and gently simmer until chicken reads 155°F on instant read thermometer, about 10 minutes. Remove from heat.
- Place chicken on cutting board and when cool enough to handle, use 2 forks to shred chicken into chunky bite size pieces. Return chicken to broth off heat until ready to use.
- In medium bowl, slowly whisk olive oil into balsamic vinegar until combined. Add red pepper flakes, season to taste with salt and pepper, and set aside.
- Cook pasta in salted water according to package directions. Drain. Using slotted spoon, remove chicken from broth. Reserve broth for another use.
- Return pasta to pot and toss with chicken, tomatoes, mozzarella, basil, and balsamic dressing. Season to taste with salt and pepper and serve.
ONE-PAN CAPRESE CHICKEN RECIPE BY TASTY
Here's what you need: asparagus, olive oil, salt, pepper, garlic, chicken breast, fresh mozzarella cheese, tomato, fresh basil, parchment paper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place chicken breast on top and season with salt and pepper. Place mozzarella, tomato, and basil on top.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 140 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram
CAPRESE CHICKEN
I love caprese salad and I'm always trying to find new ways to make chicken dishes and eat a bit healthier. Plus the basil in my garden is growing out of control! Everyone who's made it raves about it and makes it again and again!
Provided by Dana Andreucci Johnson
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts, Italian salad dressing, Italian herb seasoning, and chicken seasoning into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Pour canola oil into a large cast-iron or ovenproof skillet over medium-high heat. Heat the oil until a small droplet of water pops in the oil. Remove chicken breasts from marinade and discard used marinade. Place chicken breasts into hot oil, fry for 2 minutes, and flip chicken.
- Place skillet into the preheated oven and bake until chicken is no longer pink inside and the juices run clear, about 12 minutes. Top each chicken breast with a slice of mozzarella cheese and a tomato slice.
- Return to oven and bake until cheese has melted, 3 to 5 minutes. Transfer chicken breasts to a serving platter and top each with a basil leaf and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 582.5 calories, Carbohydrate 10.7 g, Cholesterol 132.3 mg, Fat 39.5 g, Fiber 1 g, Protein 43.9 g, SaturatedFat 12.2 g, Sodium 1278.9 mg, Sugar 7.4 g
CHICKEN CAPRESE
Boneless chicken breast topped with spinach, tomato, and buffalo mozzarella with a touch of balsamic serves beautifully with a side pasta tossed with pesto.
Provided by Steven George Pierce
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Stir garlic into hot oil and cook until slightly softened, about 2 minutes, stirring often. Add spinach and toss with hot oil and garlic; cover and remove from heat. Set spinach mixture aside to wilt spinach.
- Heat 3 more tablespoons olive oil in an oven-safe skillet. Cook chicken breasts in hot oil until browned, about 4 minutes per side. Season with salt. Layer 1/4 of the wilted spinach, tomato slices, and mozzarella slices on top of each breast. Season with ground black pepper and drizzle with balsamic vinegar.
- Bake in preheated oven until cheese has browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 496.4 calories, Carbohydrate 7.6 g, Cholesterol 105.4 mg, Fat 35.3 g, Fiber 2.9 g, Protein 36.4 g, SaturatedFat 11.6 g, Sodium 192.5 mg, Sugar 3.5 g
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