Chicken Caprese Pasta
Chicken Caprese Pasta
Meat and Poultry
Ingredients
- 1 pound boneless, skinless chicken breasts
1/4 cup Fustini's Basil Crush olive oil
1 tablespoon Fustini's Tuscan Spice blend
- salt and pepper to taste
- 4 ounces fresh mozzarella cheese
- 1 pound pasta (penne, farfalle etc)
Fustini's Basil Crush olive oil to separate cooked pasta
- Fresh basil for garnish
- Parmesan cheese for garnish
Balsamic Glaze for garnish
- 2 cups cherry tomatoes, quartered
- 3 tablespoons fresh basil, chopped
- 2 tablespoons diced sweet onion
1 tablespoon Fustini's Tuscan Spice blend
2 teaspoons Fustini's Basil Crush olive oil
Directions
- In a small bowl, whisk together Basil olive oil, Tuscan spices, salt and pepper. Place chicken in a baking dish, pour olive oil mixture over top and refrigerate up to 2 hours. (if chicken breasts are thick, cut into the long side, but not all the way through to butterfly and a more consistent thickness)
Preheat oven to 375 degrees. Heat an oven safe skillet over medium heat. Take chicken breasts out of marinade and place in skillet. Brown the chicken on both sides, about 2 to 3 minutes per side. Once browned, place slices of mozzarella on top of chicken. Top each chicken breast with tomato topping (reserving some for garnish). Bake chicken 15 minutes until internal temperature reaches 165 degrees. To serve: place cooked pasta on the bottom of dish, top with chicken and remaining tomato topping. Garnish with fresh basil and parmesan cheese.
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- Combine all ingredients and refrigerate until ready to use.
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