Recipe: Chicken Pasta Caprese

Chicken Pasta Caprese - A Skinny Taste Cookbook Recipe
402 Calories || Serves 5

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I must be around that time of the month because ALL I want is carbs this week! Carbs, carbs, carbs, carbs, carbs............


Ingredients:

1lb boneless, skinless chicken breasts, cubed
1/2tsp dried basil
Kosher salt
Fresh ground black pepper
9oz whole wheat pasta
4tsp EVOO
6 garlic cloves, chopped (or a generous tbs of jarred garlic)
2 1/2 cups halved graped tomatoes (I used less, I thought it seemed like quite a bit of tomatoes)
1/4c thinly sliced fresh basil
4oz mozzarella cheese, cubed


Instructions: 

Heat a large nonstick skillet over high heat. Season the chicken with the dried basil, a dash of salt and pepper to taste. Spray the skillet with EVOO and add chicken, cooked through. 

Cook the pasta to al dente and drain, reserving about 1/2c of the pasta water.

Meanwhile, icnreaste the heath under the skillet to high, add the EVOO and garlic, and cook, stirring until golden brown. Add the tomatoes, 1/8tsp salt, and black pepper to taste, and reduce heaet and cook, stirring, until tomatoes are tender. 

Add the pasta to the tomatoes. If pasta seems dry, add some of the reserved pasta water. Add the chicken and toss well. Remove the pan from heath, stir in the fresh basil and cheese and serve hot. 

I also added a small serving of bread, since I had a left over carb serving for the day, and, well, given my biological and phisologic need for carbs at the moment, I was happy to eat it all!