Balsamic Chicken Caprese Pasta


by: Entertaining is Easy/Lisa Newsome

A quick & easy dish to make any night of the week! All you need are chicken fresh tomatoes, mozzarella & fresh basil…& protein pasta…for a healthy, light dinner with tons of flavor! Although I prefer to use thin spaghetti for this dish, you can also use penne, fusilli or rotini for a light & delicious pasta salad. Serve with Tomato Ricotta Crostini as an appetizer & Grilled Peach Raspberry Sundaes for dessert. Serve warm Italian ciabatta to soak up all the juices! A cold, crisp rosé is perfect with this dish.

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 8

4 large chicken breasts (about 3 pounds)

1/2 cup balsamic vinegar

3-4 pounds cherry & small heirloom tomatoes, in a variety of colors

24-30 large basil leaves (2 large bunches)

1 pound mozzarella bocconcini or ciliegine

boxes 1½ Barilla Protein Plus® Pasta of your choice

2 cloves garlic

4 large lemons

sea salt

freshly ground black pepper

splash olive oil

Nutrition Facts
Balsamic Chicken Caprese Pasta

Servings Per Recipe: 8

Amount per Serving

Calories: 690

  • Total Fat: 17.3 g
  •     Saturated Fat: 4.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 217.9 mg
  • Sodium: 816.9 mg
  • Total Carbs: 48.2 g
  •     Dietary Fiber: 6 g
  •     Sugars: 21 g
  • Protein: 82.9 g

how is this calculated?

Download Nutrition Facts Widget Code

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balsamic-chicken-caprese-pasta-5341.jpg 1.  Earlier in the day, place the chicken breasts in a resealable plastic bag. Pour the balsamic vinegar into the bag. Seal the bag, making sure to "burp" out all the air. Shake the bag well to distribute the balsamic vinegar over the chicken. Marinate the chicken for at least a few hours to overnight. When the chicken breasts are finished marinating, place on a rimmed tray.

2.  Prepare your gas or charcoal grill. Grill the chicken over high heat, about 5 minutes per side. You want a nice char on the chicken, which will make great flavor. Once the chicken is done, set aside to rest & allow the juices to redistribute. Once the chicken is cool enough to touch, slice the chicken into bite-size pieces & set aside.

3.  Fill a large pasta pot with water & add salt. Bring to a boil.

4.  Slice the tomatoes in half, or in bite-size pieces, if a small heirloom tomato. Transfer the tomatoes to a bowl large enough to hold the chopped tomatoes, chicken, basil & mozzarella.

5.  Tear the basil leaves into smaller pieces & add to the tomatoes. Toss to combine.

6.  If using bocconcini, slice into quarters & add to the tomatoes & basil...if using ciliegine, add directly to the salad. Toss well to combine.

7.  Add the chicken to the other ingredients & toss well to combine.

8.  Finely mince the garlic & add directly to the bowl. Juice the lemons into the bowl. Add the salt, pepper & a healthy splash of olive oil to the bowl. Toss well to combine set aside.

9.  Add the pasta to the boiling water. Cook the pasta until al dente. Distribute the pasta evenly between 8 pasta bowls. Divide the balsamic chicken caprese salad evenly between the 8 pasta bowls, being sure to also distribute the dressing & juices over the pasta as well. Serve immediately.

Cooks' note:
Alternatively, you can add the pasta to the salad & serve as a pasta salad.

This salad is so delicious that it is a meal all by itself. It can be made ahead & eaten later that day. It would also be great on a picnic or brought to a potluck party!

In the salad, I used yellow pear, yellow plum, red cherry, red plum & indigo tomatoes.

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