Chicken Caprese Pasta

with Farfalle and Tomato & Basil Sauce

  • 396
  • 11g
    Total Fat
  • 46g
    Total Carbohydrate
  • 26g
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Ingredients for 8 people

  • 1 box Barilla® Farfalle pasta
  • 1 jar Barilla® Tomato & Basil sauce
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 1 teaspoon salt, divided
  • ¼ teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pint grape tomatoes
  • 3 cloves garlic, minced
  • ½ cup shredded Parmigiano cheese
  • 1 8-ounce package mini fresh mozzarella balls
  • ½ cup fresh basil leaves, thinly sliced
  • ¼ cup good-quality balsamic vinegar


  1. 1
    Place chicken breasts on cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound chicken breasts into an even ½-inch thickness. Sprinkle chicken with ½ teaspoon of the salt and the black pepper; set aside.
  2. 2
    In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta. Stir gently, then cook pasta according to package directions.
  3. 3
    Meanwhile, in an extra-large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken breasts and cook 4 minutes; turn and cook 4 to 5 minutes more or until chicken is cooked through and no longer pink (170°F). Remove chicken from skillet and set aside.
  4. 4
    Wipe skillet clean. Add remaining 1 tablespoon oil to skillet and heat over medium heat. Add in the tomatoes, remaining ½ teaspoon salt, and garlic. Cook, stirring frequently, 4 to 5 minutes or until tomatoes begin to burst. Stir in sauce.
  5. 5
    Drain pasta and reserve ½ cup cooking liquid. Chop chicken breasts into bite-size pieces. Add chicken, pasta, and reserved cooking liquid to the skillet containing the tomato mixture. Cook over medium heat 2 to 3 minutes or until heated through. Remove from heat and stir in the shredded Parmigiano cheese.
  6. 6
    Transfer to serving platter and top with the fresh mozzarella and basil. Drizzle with the balsamic vinegar.

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