Chicken Caprese Pasta Salad

Name: Chicken Caprese Pasta Salad served warm with Basil and Lemon
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: ½ ounce Basil; 1 unit Lemon; 6 ounce Orecchiette Pasta; 10 ounce Chicken Breast Strips; 1 teaspoon Italian Seasoning; 2 tablespoon Garlic Herb Butter; 1 teaspoon Chili Flakes; 1 unit Roma Tomato; 4 ounce Fresh Mozzarella; Salt; Pepper; 2 tablespoon Olive Oil; 1 teaspoon Vegetable Oil

served warm with Basil and Lemon

Recipe Development TeamPublished on July 02, 2019

4.0

(3K customers rated)

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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?

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ ounce

Basil

1 unit

Lemon

6 ounce

Orecchiette Pasta

(Contains: Wheat)

10 ounce

Chicken Breast Strips

1 teaspoon

Italian Seasoning

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

1 teaspoon

Chili Flakes

1 unit

Roma Tomato

4 ounce

Fresh Mozzarella

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil

Nutrition Values

/ per serving

Energy (kJ)3891 kJ

Calories930 kcal

Fat49 g

Saturated Fat19 g

Carbohydrate77 g

Sugar6 g

Dietary Fiber7 g

Protein49 g

Cholesterol170 mg

Sodium970 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Medium Pot

•Large Bowl

•Whisk

•Strainer

•Large Pan

•Paper Towel

Instructions

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.