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)
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.