caprese pasta

Move over caprese salad – we’re making caprese PASTA!

This is probably my new favorite dish of the summer. The balsamic glaze and sundried tomato pairing is chef’s kiss, and this recipe is so easy.

Serves 2, but super easy to double to make more!

Macros: 15g f/ 45g c/ 50g p

Ingredients:

• 3 cups dry Al Dente Carbanada (or your favorite pasta)

• 56 g Kraft Fat Free Mozzarella

• 4 tsp Parmesan Grated Cheese

• 2 tbsp Balsamic Glaze

• 75 gram Sun Dried Tomatoes (Bella Sun Luci Julienne Cut with Italian Herbs)

• ½ cup chopped cherry tomatoes

• 5.25oz Grilled Chicken breast (weighed cooked)

• ¼ cup “Gourmet Garden” Lightly Dried Basil

• EVOO spray

• Salt, pepper, garlic powder

Directions:

Start by prepping your noodles according to the package. While those cook, I cubed my chicken and seasoned it with salt, pepper, and garlic powder. Then, I sauteed the cubed chicken in a pan with a little EVOO spray until cooked through – use a meat thermometer to ensure chicken is cooked.

Once the chicken is cooked and the noodles are cooked and drained, remove from the pan and spray a little more cooking spray. Then add in your marinated sun dried tomatoes, regular cherry tomatoes, cooked chicken, and dried basil, and toss with your drained noodles. After the noodles are coated with the marinated tomatoes and chicken, add in the mozzarella cheese.

Finish by plating over some arugula, and topping with divided parmesan cheese and balsamic glaze.

Enjoy!