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Caprese Chicken Pasta with Roasted Vegetables
    Servings
    6servings
    Servings
    6servings
    Caprese Chicken Pasta - this is my new favorite! the balsamic chicken is to die for and the roasted vegetables are so fresh and flavorful! The freshly grated Parmesan and Mozzarella push this over the edge - SOOO GOOD a MUST try!
    Ingredients
    • 1pound boneless skinless chicken breasts
    Balsamic Chicken Marinade
    • 1/4cup olive oil
    • 3tablespoons balsamic vinegar
    • 1tablespoons Dijon mustard
    • 1tablespoon lemon juice
    • 2teaspoons brown sugar
    • 1tsp EACH dried basil, garlic pwdr, onion pwdr,
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    Roasted Vegetables
    • 1 12 oz. pkg cherry tomatoes
    • 1 small zucchini, halved and sliced
    • 1/2bunch asparagus, ends trimmed, cut into 1” pieces
    • 4-6 garlic cloves, minced
    • 1tablespoon olive oil
    • 2tablespoons Reserved marinade(in directions)
    • 1/2teaspoon salt
    • 1/4teaspoon pepper
    Pasta
    • 1pound linguine or thin spaghetti
    • 1cup reserved pasta water
    • 1tablespoon lemon juice
    • 1tablespoon balsamic vinegar
    • 1/4cup loosely packed fresh parsley, chopped
    • 1/4cup loosely packed fresh basil, chopped
    • 1cup freshly grated Parmesan cheese, more or less
    • 1cup mozzarella snacking ballsor pearls, more or less
    Instructions
    1. MARINADE: Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 2 tablespoons to a large bowl along with tomatoes, asparagus, zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss evenly to coat. Refrigerate. Add remaining marinade to a large Ziploc bag along with chicken. Marinate 2-8 hours.
    2. CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
    3. ROASTED VEGETABLES: Meanwhile, preheat oven to 400°F. Add vegetables, garlic, olive oil, reserved marinade, salt and pepper to baking sheet and toss to combine. Line vegetables on a baking sheet in a single layer. Roast for 12-15 minutes or until asparagus is crisp-tender.
    4. PASTA: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
    5. ASSEMBLE: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time, I used 1/2 cup) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper, and red pepper if desired.
    6. Optional: Garnish with additional freshly grated Parmesan.
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