Chicken Pasta Caprese!

A couple nights ago my husband made the Skinnytaste recipe for Chicken Pasta Caprese. Out of all the recipes in the cookbook so far that we have tried, this one tastes the least skinny!

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It’s absolutely to die for and probably one of my favorite pasta dishes I have ever made. Melty cheese with pasta, tomatoes and chicken? Yum! And it’s only 400 calories per serving! This would even be good with a side salad. And if you want to kick the nutrition up a notch you can use whole wheat pasta! We made it with regular pasta shells, but you can use just about any kind. We actually doubled the recipe so we would have leftovers to eat on all week, and it only tasted better the next day!

Chicken Pasta Caprese

  • 1 lb chicken breasts cut into bite size cubes
  • 1/2 tsp dried basil
  • salt & pepper to taste
  • 9 oz pasta
  • 4 tsp olive oil
  • 6 cloves garlic, chopped
  • 2 1/2 cups halved grape tomatoes
  • 1/4 cup shredded fresh basil
  • 4 oz part skim mozzarella, cut into cubes

Heat a large frying pan over high heat. Season chicken with dried basil, salt & pepper. Spray pan with cooking spray and cook chicken until cooked through, about 3 minutes. Set aside. Cook pasta according to package directions, drain. Heat large frying pan to high and add olive oil and garlic, cooking until fragrant, about 30 seconds – 1 minute. Do not burn, watch carefully. Add tomatoes, salt & pepper and reduce heat to medium low. Cook, stirring, until tomatoes are tender (about 5 minutes). Add pasta to tomatoes, if this seems too dry you can add a little water. Add chicken and toss. Remove from heat, and stir in fresh basil and mozzarella. Enjoy! 🙂

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