Caprese Chicken Pasta with Cherry Tomatoes
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 8 ounces short pasta such as penne
- 1 pound boneless chicken breasts, cut into bite-size pieces
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, cut into cubes
- 1/4 cup fresh basil leaves, torn
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6 to 8 minutes. Remove the chicken to a plate.
- Lower the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the halved cherry tomatoes to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Return the cooked chicken to the skillet and add the drained pasta. Toss everything together to coat evenly.
- Remove the skillet from the heat. Stir in the mozzarella cubes and torn basil until the cheese just begins to soften.
Notes
Stir the mozzarella in off the heat so it softens without turning rubbery. Leftovers reheat gently in a covered skillet with a splash of water to loosen the sauce. If you want a little tang, drizzle a small amount of balsamic glaze over each plate right before serving.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander
Cuisine: Italian
Equipment: Large Pot, Large Skillet, Colander