Chicken Caprese Pasta with Balsamic Glaze


12 oz. Egg Noodles (use GF if needed)

1/3 C Balsamic Vinaigrette

1 Pint Cherry Tomatoes

1 1/2 T Olive Oil

Salt and Pepper

3 Boneless, Skinless Chicken Breasts, sliced thin

2 T Olive Oil

2 T Balsamic Vinegar

1 Large Shallot, finely diced

3 Cloves Garlic, minced

2 T Fresh Basil, chopped

1 T Fresh Oregano, chopped

1/3 C Balsamic Vinegar

3 T Brown Sugar

1/4 C Grated Parmesan

1 1/4 C Shredded Mozzarella


-Cut tops off tomatoes, if large, cut in half.  Coat in 1 1/2 T Olive Oil, dust in salt and pepper.  Place on parchment lined baking sheet, bake 425 degrees for 15-20 minutes.  Set aside.

-Cook pasta per package directions, drain, place in bowl, coat in vinaigrette.  Set aside.

-In large skillet over medium high heat, heat 2 T Olive Oil and 2 T Balsamic Vinegar, coat chicken in salt and pepper, and cook until almost done, remove from skillet.

-Add in shallot, cook until tender, add in garlic, cook until fragrant.  Add in brown sugar and 1/3 C Vinegar.  Stir in herbs and chicken.  Let simmer until chicken is fully cooked.

-Stir in tomatoes, and parmesan cheese.  Coat top with mozzarella cheese, cover and remove from heat.  Allow  cheese to slightly melt, stir before serving.

-Serve over pasta, can top with fresh parsley and more basil.  Enjoy!


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