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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Caprese Pasta With Arugula

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This dish so is easy and delicious. I love making different versions of this recipe all the time. In my house, we love pasta, every possible way you can think of, so coming up with new recipes is always fun. I thought about how much we love tomatoes, fresh mozzarella, basil, and pasta. It just made sense, to add chicken, for a one-pot meal.

Roasting chicken, bone-in and skin-on, really intensifies the flavor and locks in the juices. This is my Chicken Caprese Pasta With Arugula.

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Colander-Style Spoon

Sweet Basil (2)

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Chicken Broth

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Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: rimmed baking sheet pan, rondeau (large deep-sided frying/braising pan), colander spoon (colander), 6-quart saucepot

Ingredients For Roasted Chicken:
2 bone-in skin-on chicken breasts
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of dried rosemary

Ingredients:
2 1/2 cups of chicken, shredded
1 pound of mini Farfalle (mini bowties)
1/3 cup of good olive oil
1 tablespoon of crushed red pepper flakes
6 garlic cloves, sliced
2 pints of grape tomatoes, halved
1 cup of unsalted chicken broth
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 1/2 cups of fresh arugula leaves
1/4 cup of fresh basil leaves, roughly chopped
1 8-ounce package of fresh mozzarella (2 4-ounce balls), diced

Directions For Roasting Chicken:
Preheat oven to 350-degrees F.
Start by placing two chicken breasts on a rimmed baking sheet pan. Using your hands rub olive oil over each chicken breast. Sprinkle with Kosher salt, fresh ground black pepper, and dried rosemary. Roast for 35 to 40 minutes. Allow the chicken to cool down enough before removing both the skin and bones. Shred the chicken, transfer to a bowl, and set aside.

In a cold rondeau (deep-sided frying/braising pan) add 1/3 cup of olive oil. I know that sounds like a lot, but remember this is the base for our sauce. To the olive oil, add the crushed red pepper flakes and sliced garlic. Turn the heat on low allowing the garlic to slowly infuse the oil. Slowly heat the oil, making sure to watch it carefully, so the garlic slices don’t brown or burn about 10 minutes.

Once you start to smell the aroma of the garlic add the halved grape tomatoes. Season with Kosher salt and fresh ground black pepper. Turn the heat up to medium-low and simmer, stirring occasionally, until the tomatoes just start to break down. This will be the sauce for this dish.

Add the shredded chicken and chicken broth, stirring occasionally, simmer for another 15 minutes.

In a large pot of boiling salted water, drop the pasta. Cook for 10 to 12 minutes until al dente.

Meanwhile dice up the fresh mozzarella, set aside,

Using a colander spoon (drain pasta into a colander) transfer the pasta to the pan containing the chicken and tomatoes. Add two cups of the starchy pasta cooking liquid, the fresh basil leaves, and arugula. Remove the pan from the heat, stir together allowing the arugula and basil to wilt down.

Finally add the diced mozzarella, gently toss to combine.

To serve I like to take the pan right to the table and serve it family style. This is my Chicken Caprese Pasta With Arugula.

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