Sometimes dinner ideas come to mind just based on what I have in the house. This is how this recipe came about. I was looking in the fridge for some inspiration and I had all the ingredients for a caprese salad. Knowing I needed to turn it into a full meal, I added chicken and
pasta and this was created. The entire family ate it and asked for seconds. Hope you like it too.
Caprese Chicken Linguine
1 lb linguine
2 chicken breasts
1 lb grape tomatoes, halved
3 cloves garlic, minced
1- 14 oz can low sodium chicken broth
8 oz fresh, part skim mozzarella cheese, diced
1/4 c grated Parmesan cheese
1 TSBP fresh basil, chopped
salt and pepper
Bring 10 cups of water to a boil in a large stock pot. While waiting for water to come to a boil, heat 2 TSBP olive oil in a large saute pan, over medium high heat. Sprinkle salt and pepper onto the chicken breasts. Once oil is hot, cook chicken, about 7 minutes per side, until cooked through. Remove the chicken and dice it into bite size pieces. Add pasta to boiling water with 1 TBSP Kosher salt. Cook until al dente, about 10 minutes. While pasta is cooking, add halved tomatoes to the same pan chicken was cooked in, lowering heat to medium. Saute tomatoes for 3-5 minutes. Add minced garlic and cook for an additional 2 minutes. Add the chicken broth and simmer for another 5 minutes. Drain the cooked pasta and add it to the chicken broth and tomatoes. Turn the heat off and add the two raw eggs. Using tongs, toss the eggs with the cooked pasta and broth, until all pasta is coated with the eggs. This will create the sauce. Taste and season with salt and pepper as needed. Add the Parmesan cheese and diced chicken and toss again. Top with diced mozzarella cheese and the basil. Serve hot.