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Caprese Chicken With Pesto Noodles

Ingredients

  • 6 Boneless Skinless Chicken Breasts
  • 16 oz Fresh Mozzarella Cheese, Sliced
  • 6 oz Shredded Parmesan Cheese
  • 4 medium Sliced Red Tomatoes
  • 1/2 cup Fresh Basil
  • 1 1/2 C Balsamic Vinegar
  • 1 box Cavatappi Pasta, or Other
  • 1 6-8 oz jar Pesto Sauce

Chicken Marinade

  • 1/4 C Sugar
  • 1 C Lemon Juice
  • 1 Tb Garlic Salt
  • 1 tsp Onion Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dried Basil

Instructions

  1. Whisk Marinade Ingredients in large bowl, and submerge chicken and let sit for anywhere between 30 minutes up to 8 hours. The more the better!

  2. Grill chicken until cooked through and immediately transfer to oven safe baking sheet or serving dish. Sprinkle breasts with shredded parmesan cheese, and fresh mozzarella slices. Cover and let rest.

  3. In a medium sauce pan simmer balsamic vinegar until the vinegar has slightly thickened, and reduce by almost half, stirring occasionally. Remove from heat and transfer to a small dish or bowl when the balsamic vinegar has a syrup like consistency and can easily coat the back of a spoon.

  4. In a large stock pot bring water to a rolling boil and heavily salt water. Cook pasta according to package directions. Promptly toss in pesto sauce, and sprinkle the top with shredded parmesan.

  5. Uncover your freshly grilled chicken and top with sliced tomatoes, and fresh basil (julienne cut), season with salt and pepper and drizzle with balsamic reduction just before serving