Chicken Caprese Pasta

This post contains affiliate links

This weekend I went on a girls trip to one of my favorite cities, Indianapolis. It was a great time, and on the way back home we stopped off in Columbus, OH at North Market.  North Market is this AMAZING farmer's market that is literally one of the most inspiring foodie spots I have ever experienced.  A new establishment to open there is called little eater, which is a restaurant and organic produce stand.  You see it as soon as you walk through the door, and instantly I was drawn to the rainbow of color before me.  

One of the first things I encountered were these stunning heirloom cherry tomatoes.  In the moment I saw them I knew I HAD to purchase them.  Not sure exactly how I would use them, I proceeded to walk around the market where I saw some beautiful, fresh, mozzarella and I knew instantly...Chicken Caprese Pasta.  This meal is colorful, healthy, fresh, and is ready in under 30 minutes.  I know you are going to love it and I can't wait to share with you how I made it so...

Let's Get Started!

Chicken Caprese Pasta:
*Prep Time:  10 min.  *Cook Time: 13 min.  *Difficulty:  Easy  *Servings: 4

Ingredients:

• 1 Boneless, Skinless Chicken Breast
• 1/2 lb. Rigatoni Pasta
• 1 quart of Cherry Tomatoes
• 1 Onion, diced
• 4-6 Cloves of Garlic, minced
• 1 c. Dry White Wine or Chicken Broth
• 1 ball of Mozzarella Cheese, torn
• 2 tbsp. Tuscan Herb Butter
• 2-3 tbsp. Extra Virgin Olive Oil
• Parmesan Cheese, freshly grated
• Fresh Basil, torn
• Salt and Pepper, to taste

Since this is a pasta dish you will need to bring a pot of water to a boil.  

You always want to salt your water.
It is the only time you have to season the pasta, and you want to season your pasta.

While you are waiting for the water to come to a boil you can cut the chicken breast into cubes,

Dice the onion and mince the garlic,

And go through the cherry tomatoes to cut any of the larger ones in half.

Now you can place a skillet over medium/high heat and add the olive oil.

Once the pan is hot a 1 tbsp. of  the Epicurean Tuscan Herb Butter, and let it melt.

Epicurean is a great compound butter company, that was kind enough to send me some sample and I have really enjoyed cooking with them.  They are truly delicious.

If you are unable to find the Tuscan Herb Butter, just mix in some oregano, parsley, thyme, and rosemary to some room temperature butter.

Now add the chicken to the pan.

Season the chicken with salt and...

Pepper.
Cook until the chicken is browned and no longer pink.

By now the water should be at a rolling boil.
Add the rigatoni and cook according to the directions on the box.

Once the chicken is fully cooked remove it from the pan.

To the pan drippings you will add the diced onions.
Cook the onions until they are soft and translucent.

Once the onions are soft and translucent, add the garlic.
Cook until you can smell the garlic coming from the pan.

Once you can smell the garlic coming from the pan, add the cherry tomatoes.
You are going to cook the tomatoes just long enough that the skins just start to blister.

Once you see the skins on the tomatoes start to blister, you will return the chicken to the pan and pour in the wine or broth.

Use a wooden spoon to scrape off all of those yummy brown bits off the bottom of the pan.

And just for good measure...
Add another dab of the Tuscan Herb Butter to the sauce.

Bring everything to a simmer and let reduce, about 10 minutes.

Once the pasta is finished add it to the skillet.
Give everything a toss so that everything is coated with the sauce.

Now you can tear the fresh mozzarella into little pieces and...

Add it to the pasta.
This is going to melt and leave all sorts of gooey goodness in the pan.

Top everything with a little freshly grated Parmesan cheese and torn basil, and you are ready to eat!

Mmmmm....
Perfectly cooked pasta, bright, colorful, cherry tomatoes, savory sauce, cheesy goodness.  O...M...G!

This is one of those meals that not only make you feel good, but you can feel good about serving it. Now that you know one of my Farmer's Market Inspirations, I would love to hear about some of yours.

And As Always...

Happy Reading, Happy Eating, Happy Living,
~The Kitchen Wife~

Chicken Caprese Pasta:
*Prep Time:  10 min.  *Cook Time: 13 min.  *Difficulty:  Easy  *Servings: 4

PRINTABLE RECIPE

Ingredients:

• 1 Boneless, Skinless Chicken Breast
• 1/2 lb. Rigatoni Pasta
• 1 quart of Cherry Tomatoes
• 1 Onion, diced
• 4-6 Cloves of Garlic, minced
• 1 c. Dry White Wine or Chicken Broth
• 1 ball of Mozzarella Cheese, torn
• 2 tbsp. Tuscan Herb Butter
• 2-3 tbsp. Extra Virgin Olive Oil
• Parmesan Cheese, freshly grated
• Fresh Basil, torn
• Salt and Pepper, to taste

Directions:

1. Place a pot of salted water over high heat, and bring to a boil.  Once at a boil add the rigatoni and cook according to the directions on the box. 
2.  Place a skillet over medium/high heat and add the extra virgin olive oil and Tuscan herb butter to it.  
3. Once the butter is melted, and the pan is hot, add the chicken.  Season with salt and pepper and cook until browned and no longer pink. 
4. Remove chicken from the pan. 
5. To the pan add the onion and cook until it is soft and translucent. 
6. Add the garlic to the pan and cook until you smell it coming from the pan. 
7. Add the tomatoes to the pan and cook until the skins start to blister.  
8. Return the chicken to the pan and add the wine or chicken broth. 
9. Use a wooden spoon to scrap the brown bits off the bottom of the pan, bring the liquid to a simmer, and let reduce for about 10 minutes.  
10. Taste for seasoning and make any adjustments you feel the sauce may need.
11. Add the cooked pasta to the skillet and toss everything so that the sauce coats the pasta. 
12. Tear the ball of mozzarella into bite-sized pieces and add to the pasta, grate some fresh Parmesan over it, and add the torn basil.
13. Serve and enjoy.