Caprese Chicken Pasta
- 20 ounces skinless boneless chicken breast, trimmed of visible fat (about 3 breasts)
- 1 quart homemade or store-bought low sodium chicken broth
- 1/4 cup lightly packed basil leaves, torn
- Kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon zest from 1 lemon
- 6 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/4 to 1/2 teaspoon red pepper flakes
- Freshly ground black pepper
- 1 pound rigatoni or other sturdy tubular pasta
- 1 quart cherry tomatoes, halved
- 12 ounces fresh mozzarella, cut into 1/2-inch pieces
- 1 cup lightly packed basil leaves, rough chopped
- Produce
- 1 lemon, zest from (1 teaspoon)
- Basil, lightly packed leaves (1/4 cup)
- Basil, lightly packed rough leaves (1 cup)
- Cherry tomatoes (1 quart)
- Meat
- Chicken breast, skinless boneless (20 ounces)
- Canned Goods
- Chicken broth, homemade or store-bought low sodium (1 quart)
- Condiments
- Balsamic vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil, extra virgin (6 tablespoons)
- Peppercorns, whole black (1 teaspoon)
- Red pepper flakes (1/4 teaspoon)
- Pasta & Grains
- Rigatoni or other sturdy tubular pasta (1 pound)
- Dairy
- Mozzarella, fresh (12 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 6, 2012 (5 months ago).
77 people saved this recipe.
