Recipe for Chicken Caprese with tomatoes, cheese, herbs and pasta

1 chicken breast
125g pasta shells
75g cherry tomatoes – cut in half
2 bocconcini balls – cut into quarters
3g fresh parsley – chop coarsely
15g Parmesan – grate finely
1 tbsp butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Prepare all ingredients as indicated above.

Cut each chicken breast into 4 strips lengthways. Drizzle with olive oil and dust with freshly ground salt and pepper. Toss to coat. Place a large, dry frying pan on high heat. When hot, add the chicken and pan fry for about 6 minutes until browned. Transfer to a chopping board and allow to cool. When cool, cut the chicken into bite size pieces.

Bring a large saucepan of lightly salted water to boil. Add the tagliolini pasta and cook for 8 minutes. Pour some of the pasta water into a cup and drain the rest. Return the pasta to the pot along with just a splash of the pasta water. Add the chicken pieces, cherry tomatoes, bocconcini and butter. Season to taste. Toss to combine. Lastly add almost all the grated Parmesan – keeping back a little for the garnish. Toss again and serve immediately.

To serve, divide the pasta between the bowls and scatter with grated Parmesan.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.