Caprese Chicken Pasta
A quick and easy skillet meal.
Ingredients
- 12 ounces cooked short pasta noodles (penne, spiral, elbow, etc.)
- ½ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons sugar
- 1-½ skinless and boneless chicken breast, about 12 oz.
- 1 cup cherry tomatoes, halved
- 2 oz. shredded mozzarella cheese
- 5 tablespoons extra-virgin olive oil, divided
- 2 teaspoons Italian seasoning, divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly milled black pepper
- 1 teaspoon garlic powder
Directions
Cook pasta according to directions and set aside. While pasta is cooking, mix Italian seaoning, kosher salt, pepper and garlic powder together; rub chicken with 1 tablespoon of olive oil and seasoning, then set aside.
Make balsamic glaze: in a medium saucepan, add balsamic vinegar, sugar and honey; whisk to combine. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and set aside to cool.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 6-8 minutes each side until browned. Remove from skillet and set aside.
Add cooked pasta to skillet and drizzle with remaining olive oil. Add cherry tomatoes, stir to combine, and cook 2-4 minutes until tomatoes are tender.
Slice the chicken breast. Add chicken and mozzarella to skillet; cover and cook until cheese is melted. Remove cover, drizzle with balsamic glaze and serve.