Chicken Caprese Pasta Salad
served warm with Basil and Lemon
While we’ll take the classic combo of mozzarella, tomato, and basil in pretty much any form, when our chefs let us know they transformed caprese into a hearty pasta dinner, we could barely contain ourselves. Here, orecchiette (that’s Italian for “little ears!”) is tossed with Italian-spiced chicken, juicy tomatoes, and creamy mozzarella in a lemony basil vinaigrette. Need we say more?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Chicken Breast Strips
Garlic Herb Butter
Not included in your delivery
Bring a medium pot of salted water to a boil. Wash and dry all produce. Pick basil leaves from stems and discard stems; reserve a few leaves for garnish and mince remaining. Zest and quarter lemon.
In a large bowl, whisk together 2 TBSP olive oil (4 TBSP for 4 servings), minced basil, lemon zest, juice from half the lemon, salt (we used ½ tsp; use 1 tsp for 4), and pepper. Set aside.
Once water is boiling, add pasta to pot. Cook until al dente, 13-15 minutes. Drain.
Meanwhile, pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with a few large pinches of salt and pepper. Cook, stirring occasionally, until browned all over, 2-3 minutes. Sprinkle with Italian Seasoning. Continue cooking until chicken is cooked through, 2-3 minutes more. Turn off heat; stir in garlic herb butter.
While chicken cooks, dice tomato into ½-inch pieces. Dice mozzarella into ½-inch cubes.
Stir pasta, chicken, tomato, and mozzarella into bowl with dressing until everything is coated. Season with salt and pepper; divide between bowls. Tear reserved basil leaves into pieces and sprinkle over pasta. Top with a pinch of chili flakes if desired. Slice remaining lemon into wedges and serve on the side.