Caprese Chicken Pasta

Flavors of summertime Caprese salad combine with pasta and caramelized chicken to create a light, refreshing meal in one that is full of garden goodness. Marinating is done ahead of time. While the chicken is in the skillet, the veggies roast in the oven and the pasta cooks — all in just about a 12 to 15 minute time space. Then just assemble and enjoy!  

Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3 tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
   
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
   
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. 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,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.
   

Recipe without photos . . . Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. 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,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.