Ingredients for - Chicken Caprese Pasta Salad
How to cook deliciously - Chicken Caprese Pasta Salad
1. Stage
In a colander or fine-mesh sieve, strain grated tomatoes. Transfer to a large bowl. Add garlic, salt, granulated sugar, and 2 tablespoons oil. Let marinate until ready to use.
2. Stage
Meanwhile, preheat oven to 350°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and return to pot. Add 1 tablespoon oil and toss to prevent sticking.
3. Stage
Pat chicken dry with paper towels; season with salt and pepper on both sides. In a medium heatproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken, turning occasionally, until browned on both sides, about 2 minutes per side. Transfer to oven and bake until an instant-read thermometer inserted into thickest part of chicken registers 160°, 15 to 20 minutes. Let cool.
4. Stage
Transfer chicken to a cutting board. Cut into bite-size pieces.
5. Stage
In a small pot, bring vinegar and brown sugar to a boil, whisking and scraping bottom to prevent sugar from burning. Reduce heat to medium and cook, stirring occasionally, until thickened and syrupy, 12 to 15 minutes.
6. Stage
Transfer chicken and tomato mixture to pot with pasta and toss to combine. Transfer pasta salad to a platter or divide among bowls. Top with mozzarella, basil, and chopped tomatoes, then drizzle with balsamic glaze.
