Caprese Chicken Pasta | Ep. 1285

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while shredded is often less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is lower in calories, while apple cider vinegar is often cheaper.

Heat about 1/4 cup of extra virgin olive oil in a large skillet until hot.

Season thinly sliced chicken breasts with salt and black pepper.

Add the seasoned chicken to the hot skillet and cook until browned and cooked through, about 5-7 minutes.

Remove the cooked chicken from the skillet and place it on a clean plate.

Lower the heat to medium-low and add minced garlic to the skillet, cooking until fragrant.

Add halved cherry tomatoes to the skillet and gently sauté them.

Meanwhile, bring a large pot of salted water to a boil and add pasta, cooking it for 1 minute less than the package instructions.

Drain the pasta, reserving some of the cooking water, and add it back to the skillet with the tomatoes.

Return the cooked chicken to the skillet with the pasta and tomatoes.

Add reserved pasta cooking water to the skillet and increase the heat to high, cooking everything together for about a minute.

Stir in about 1/2 cup of freshly grated Parmesan Reggiano until it melts and thickens the sauce.

Turn off the heat and add hand-torn fresh basil, mixing gently until the mozzarella begins to melt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens