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Chicken Caprese Pasta
Serves 4
This dish combines pasta with the classic flavours of a Caprese salad, including bocconcini, tomatoes, and basil, all of which are tossed in a balsamic dressing. Chunks of chicken give the dish a protein edge, while roasted tomatoes enhance its inherent sweetness. All of this recipe’s elements can be made ahead of time and assembled for a meal.
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Ingredients
- 1 1/2 lbs (750 g) boneless chicken breast
- 1 tsp (5 mL) Italian seasoning
- 3/4 tsp (4 mL) salt, divided
- 24 oz (340 g) cherry tomatoes
- 2 tsp (10 mL) + 2 Tbsp (30 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) fresh thyme
- 8 oz (227g) chickpea- or lentil-based penne, rotini, or fusilli
- 2 Tbsp (30 mL) balsamic vinegar
- 1 garlic clove, minced
- 1/4 tsp (1 mL) red chili flakes
- 1/4 tsp (1 mL) black pepper
- 7.05 oz (200g) bocconcini
- 1/4 cup (60 mL) sliced kalamata olives, optional
- 1/2 cup (125 mL) chopped fresh basil, to garnish
Directions
01
Preheat oven to 375 F (190 C).
02
Line baking sheet with parchment paper or silicone baking mat. Place chicken breast on sheet and season with Italian seasoning and 1/4 tsp (1 mL) salt. Bake for 25 minutes, or until meat is cooked through and internal temperature reaches 165 F (74 C). When cool enough to handle, slice chicken into 1 inch pieces.
03
While chicken is cooking, toss tomatoes with 2 tsp (10 mL) oil, thyme, and 1/4 tsp (1 mL) salt. Spread onto rimmed baking sheet. Bake until softened and beginning to shrivel, about 15 minutes.
04
Meanwhile, cook pasta according to package directions, then drain and rinse.
05
For dressing, in small bowl, whisk together remaining 2 Tbsp (30 mL) oil, balsamic vinegar, garlic, chilli flakes, pepper, and remaining 1/4 tsp (1 mL) salt.
06
Divide pasta among serving bowls and drizzle dressing over top. Add roasted chicken, tomatoes, bocconcini, and olives, if using. Sprinkle basil to garnish.
