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Chicken Pasta Caprese

Active Time: 25 minutes
Total Time: 35 minutes
Serves: 2

1-1/2 cups medium shell pasta (about 1/4 pound)
1 tablespoon balsamic vinegar
2 garlic cloves, minced
2 teaspoons California Olive Ranch® extra virgin olive oil
3/4 teaspoon salt, divided
3/4 teaspoon ground black pepper, divided
1/2 (8-ounce) package fresh mozzarella cheese, pearls or ball cut into 1/2-inch pieces
2 boneless, skinless chicken breasts (about 3/4 pound)
Schnucks nonstick cooking spray
1 cup halved NatureSweet® Glorys™ tomatoes
1/4 cup thinly sliced fresh basil leaves (about 6 leaves)

1. Prepare outdoor grill for direct grilling over medium-high heat.

2. Meanwhile, in 3- to 4-quart saucepan, cook pasta as label directs; drain. In large bowl, with whisk, stir vinegar, garlic, oil, and 1/2 teaspoon each salt and pepper; add cheese and toss to combine; let stand at room temperature.

3. Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper; spray both sides with cooking spray. Place chicken on hot grill rack; cover and cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Transfer chicken to cutting board and loosely cover with aluminum foil; let stand 5 minutes.

4. Cut chicken into 1-inch pieces. To serve, add tomatoes, basil, pasta and chicken to cheese mixture; toss until well combined.

Each serving: about 550 calories, 18 g total fat (7 g saturated), 121 mg cholesterol, 613 mg sodium, 47 g carbohydrate, 3 g fiber, 4 g sugars, 45 g protein

Cook’s Wisdom
This dish can be prepared, covered and refrigerated up to 1 day before serving.