Tastied up, that’s what this great dish is!
It’s simply a big bowl of pasta tossed with sautéed chicken bites, fresh basil, sweet cherry tomatoes, and cubed mozzarella.
It’s all about the mozzarella chunks, melting when they come in contact with the hot pasta and chicken ~ that’s what makes the dish so delicious.
If you’ve got a lot of those glorious end-of-summer tomatoes in your garden, this is the recipe for you, thanks to The Skinnytaste Cookbook.
Give it a try, it’s a favorite of ours!
Chicken Pasta Caprese
1 pound skinless, boneless chicken breasts, cut into ½” cubes
½ teaspoon dried basil
Kosher salt and seasoned pepper, to taste
9 ounces pasta
1 tablespoon olive oil
6 garlic cloves, minced
2½ cups halved grape tomatoes
¼ cup thinly sliced fresh basil
4 ounces part-skim mozzarella cheese, cut into cubes
Heat a large non-stick skillet over high heat.
Season the chicken with the dried basil, salt and pepper.
Spray skillet with cooking spray, add chicken.
Cook until chicken is cooked through, about 3 minutes on each side.
Transfer the chicken to a plate.
Cook pasta to al dente according to package directions, drain, reserving about ½ cup of the pasta water.
Meanwhile, increase the heat under the skillet to high, add oil and garlic, cook, stirring just until golden.
Add tomatoes, salt and pepper to taste, reduce heat to medium-low.
Cook, stirring, until tomatoes become tender, 5-6 minutes.
Add pasta to the tomatoes; if too dry, add some of the reserved pasta water.
Add chicken, toss well.
Remove pan from heat, stir in fresh basil and cheese, and serve hot.