Chicken Caprese Pasta
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5.0
18 reviews
Excellent
Chicken Caprese Pasta
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This Chicken Caprese Pasta is a delightful Italian-inspired dish that combines juicy grilled chicken with vibrant tomatoes, fresh mozzarella, and fragrant basil. The orzo pasta, cooked to perfection, serves as a perfect canvas for the harmonious blend of flavors, creating a wholesome and satisfying meal.
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Ingredients
- 6-7 chicken tenderloins
- 1 tbsp olive oil divided
- 1.5 cups orzo dry
- 1 can chicken broth 14.5 oz
- 1 can diced tomatoes with oninos
- ½ cup white onion diced
- 1 cup mozzarella balls
- ½ cup cherry tomatoes diced
- 1 tsp Italian seasoning
- ¾ tsp salt
- ¼ tsp ground pepper
- 5 stalks fresh basil ribboned
- ¼ cup balsamic glaze
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Instructions
- Heat a deep, large skillet (I use my Our Place Always Pan) to medium heat and add a little olive oil (½ tbsp). Wait until it’s fragrant and add the chicken tenders to the bottom of the pan.
- Cook the chicken for 2-4 minutes on each side depending on the thickness of your pieces. Before flipping, add half of the salt, black pepper, and Italian seasoning. They should be about 85% cooked with golden brown edges. Use a meat thermometer to measure internal temperature. See notes for my best tips before cooking chicken!
- Remove the chicken from the pan. Add the remaining drizzle of olive oil into the skillet. Add diced white onions and orzo. Stir constantly until the orzo is slightly browned/toasted.
- Pour in the chicken broth and canned tomatoes (not strained). Cover with a lid and allow to cook for 10 minutes.
- Stir the orzo and place chicken tenders back into the orzo with the remaining seasonings. Stir together and cover again.
- Allow the orzo to cook for another 10-15 minutes. The orzo should be cooked al dente and almost all of the liquid absorbed.
- Add the diced fresh basil leaves and mozzarella pearls – stir together. Top with a drizzle of balsamic reduction and another sprinkle of basil. Serve hot and enjoy!
Notes
- Cooking chicken on the stove top can be tricky, but let me provide you with my best tips for cooking chicken tenderloins on on the stove: Preparation! It's the most important part (other than making sure the chicken is actually cooked). The prep sets the dish up for success!
- Store leftovers in an airtight container for up to 3 days. This is a GREAT dish for meal prep.
- Trimming - Cook the meat you want to use! use meat scissors to trim away the excess tenderloin tip from the end. I find that when the tendens cook, they get super hard and do not add to the dish at all.
- Pounding the chicken - This ensures even cook time. To pound chicken, use plastic wrap and layer them on a cutting board or countertop. Overlap them slightly. Place trimmed chicken breast on the plastic wrap and then cover with plastic wrap. Using a meat tenderizer, pound the chicken breasts until they’re all equal thickness I aim for mine to be about ½ inch - ¾ inch thickness.
Nutrition Information
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Serving
1serving
Calories
340kcal
(17%)
Carbohydrates
26g
(9%)
Protein
38g
(76%)
Fat
8g
(12%)
Polyunsaturated Fat
2g
Cholesterol
60mg
(20%)
Sodium
612mg
(26%)
Potassium
345mg
(10%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 38g | 76% |
| Fat | 8g | 12% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 60mg | 20% |
| Sodium | 612mg | 26% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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