Chicken Caprese Pasta

Chicken Caprese Pasta

Is there anything better than a caprese salad? I mean, really, is there? Fresh and ripe tomatoes, basil, mozzarella cheese, and balsamic vinegar. Gah! It’s just dreamy and one of my most favorite warm-weather dishes to enjoy.

Chicken Caprese Pasta

My friends at STAR Fine Foods recently me a bottle of their new Balsamic Vinegar of Modena Gold Edition to try. This balsamic vinegar is not your typical vinegar. The Modena Gold is aged in oak casks which results in a thicker vinegar with richer and more distinct flavor.

With the increasing temperatures, I knew I wanted to do something caprese so I made a quick and simple pasta dish! The Modena vinegar was be perfect for drizzling all over my pasta. I loved that it was a little thicker because it saved me the trouble of having to make a glaze. It also added such amazing flavor and was perfectly sweet and tangy and I kept finding myself drizzling more and more over my bowl!

This chicken caprese pasta might become a regular meal on my summer monthly recipe rotation. It comes together quickly if you use pre-cooked chicken (like rotisserie). It’s also just light and fresh and doesn’t weigh you down like other pasta dishes. And those bites of melty mozzarella? Heaven!

Chicken Caprese Pasta

Chicken Caprese Pasta

Chicken Caprese Pasta

Ingredients:

  • 1/2 pound penne pasta
  • 3 tablespoons STAR Extra Virgin Olive Oil
  • 1 1/2 cups cherry tomatoes, cut in half
  • 2 garlic cloves, minced
  • 2 cups cooked chicken, diced
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 1 cup diced mozzarella cheese
  • 1/3 cup STAR Modena Gold Edition Balsamic Vinegar (can add more if desired)
  • 3 tablespoons freshly chopped basil

Directions:

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large non-stick skillet, heat the olive oil over medium heat. Add the tomatoes and cook for one minute. Stir in the garlic and continue cooking another 30 seconds. Add the cooked pasta and the chicken and stir to coat in the oil. Pour in the lemon juice and season with salt and pepper. Let the pasta cook for 2-3 minutes. Remove from the heat.
  3. Stir in the diced mozzarella. Drizzle the vinegar on top or stir in with the pasta. Garnish with fresh basil and serve.

 

All images and text ©

Chicken Caprese Pasta

Disclaimer: I have an ongoing relationship with STAR Fine Foods for recipe development. This post is sponsored by STAR. I was compensated for my time and work. However, all opinions of the product stated in this post are my own.

   

4 comments

  1. This is everything! Cheesy, gooey, flavorful, and fresh – the perfect weeknight meal! Love caprese and this pasta version looks amazing, Stephanie!

  2. Looks great! Perfect for the hot weather coming up. :)

  3. I made this recipe for dinner. Did everything as directed except adding some parsley at the end. It came out extremely spicy!!! I can’t figure out which ingredient could of caused this. I was very upset because I cook for my toddler and had to cook him a different meal which was all time consuming. Did anyone else have this issue?

    • Hi Maria, I’m sorry you didn’t like it. It should not be spicy though. The only thing I can think is maybe it was the balsamic vinegar you used? Everything else in the dish is pretty mild in flavor so I can’t think of what else it might be. If you make it again, I would use less of the vinegar or try a different brand, you can also cut down on the garlic.

Leave a Reply

Your email address will not be published. Required fields are marked *