thepioneerwoman4.0
Caprese Chicken Pasta
Turn Caprese salad into dinner! This 25-minute pasta dish is big on tomatoes, basil, and mozzarella.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
📝 Preparation Steps
1
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.
2
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.
3
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.
4
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.
5
Return the chicken to the skillet and cook through, about 2 more minutes.
6
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.
Nutrition Facts
calories
1000 Calories
fat Content
38 g
fiber Content
6 g
sugar Content
8 g
sodium Content
1183 mg
protein Content
64 g
trans Fat Content
0 g
cholesterol Content
144 mg
carbohydrate Content
93 g
saturated Fat Content
14 g
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