Search recipe:
- Caprese Chicken Pasta
-
- Kosher salt, to taste
- 1 lb. rigatoni
- 1/4 c. olive oil
- 1/3 c. panko breadcrumbs
- 2/3 c. grated parmesan cheese
- 1 lb. skinless, boneless chicken breasts, cut into 1-inch chunks
- Black pepper, to taste
- 2 pt. grape or cherry tomatoes
- 3 garlic cloves, thinly sliced
- Pinch of red pepper flakes
- 8 oz. bocconcini (mini mozzarella balls), halved
- 1/2 c. fresh basil, torn
- Directions
- 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 2 cups of the cooking water, then drain the pasta. 2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Stir in the panko and cook, stirring, until golden, 1 to 2 minutes. Scrape into a bowl to cool, then stir in 1/3 cup parmesan and set aside. 3. Wipe out the skillet. Add 2 tablespoons olive oil and heat over medium-high heat. Add the chicken and season with salt and pepper. Cook, turning, until browned on all sides, about 3 minutes; remove to a plate. 4. Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the tomatoes and cook until blistered, about 1 minute. Reduce the heat to medium, add the garlic and red pepper flakes and cook until the garlic just begins to turn golden, about 30 seconds. Add 1½ cups of the reserved cooking water and bring to a boil. Lower the heat and simmer until the liquid is reduced by half and the tomatoes begin to burst, about 3 minutes. 5. Return the chicken to the skillet and cook through, about 2 more minutes. 6. Add the pasta to the skillet and toss to coat, adding some of the remaining pasta water if needed. Remove from the heat; sprinkle with the remaining 1/3 cup parmesan. Add the mozzarella and basil, season with salt and pepper and toss well. Sprinkle with the panko mixture just before serving.
- Provided by:
- Ree Drummond
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Abraham's Faith Garden
Concho, Arizona, 85924 View details |
|
Agua Linda Farm
Laurel Loew Amado, AZ, 85645View details |
|
Arcosanti Organics
Mayer, Arizona, 86333 View details |
|
Arizona Microgreens
Phoenix, Arizona View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
|
Forever Yong Farm
Amado, Arizona, 85645 View details |
|
JH Grass Fed
Cave Creek, Arizona, 85327 View details |
|
M Triangle Ranch
Mark & Shelley Michaels Bonita, Arizona, 85643View details |
|
New Roots Phoenix Urban Farm
View details |
|
San Ysidro Farm
Nathan and Jackie Watkins McNeal, AZ, 85617View details |
|
The Micro Farm Project
Phoenix, Arizona View details |
|
The Simple Farm
Michael and Lylah Ledner Scottsdale, AZ, 85260View details |
|
Top Knot Farms
Benson, AZ, 85602 View details |
|
Yucca Ash Farm
Sonoita, Arizona, 85637 View details |
|
Yuma Organics
Ernesto Amado Yuma, AZ, 85365View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Iced Citrus Tea
Steep tea in boiling water. Add mint and sugar. When cool, add cold water, lemon and orange juice. Serve with sliced lemons.
