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Caprese Chicken Pasta with Roasted Vegetables
Caprese Chicken Pasta with balsamic marinated chicken, roasted tomatoes, asparagus and zucchini all topped with freshly grated Parmesan and mozzarella!
👥 6 Servings👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- cutting board
- baking sheet
- oven
- pot
- mixing bowl
📝 Preparation Steps
1
MARINADE: Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 2 tablespoons to a large bowl along with tomatoes, asparagus, zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss evenly to coat. Refrigerate. Add remaining marinade to a large Ziploc bag along with chicken. Marinate ⏱️ 2-8 hours.
cup olive oil1/4olive oil1 tablespoonteaspoon salt1/2teaspoon pepper1/4
2
CHICKEN: When ready to cook, let chicken sit at room temperature for ⏱️ 15-30 minutes. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for ⏱️ 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest ⏱️ 5 minutes before slicing.
3
ROASTED VEGETABLES: Meanwhile, preheat oven to 400°F. Add vegetables, garlic, olive oil, reserved marinade, salt and pepper to baking sheet and toss to combine. Line vegetables on a baking sheet in a single layer. Roast for ⏱️ 12-15 minutes or until asparagus is crisp-tender.
cup olive oil1/4olive oil1 tablespoonReserved marinade (in directions)2 tablespoons
4
PASTA: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
5
ASSEMBLE: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time, I used 1/2 cup) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper, and red pepper if desired.
lemon juice1 tablespoonbalsamic vinegar1 tablespoonreserved pasta water1 cup
6
Optional: Garnish with additional freshly grated Parmesan.
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