There is nothing better for the perfect summer snack than a Caprese salad. Home grown tomatoes with fresh sliced mozzarella and basil topped with a high quality olive oil and a nice balsamic vinegar drizzle. So yummy and refreshing!

I wanted to extend this appetizer into a meal so with the addition of a few basic ingredients – that’s what I did.

Turned out to be a great light summer dinner.

Caprese Chicken Pasta

• 2 cups frozen (drained) or tightly packed fresh spinach
• 1/2 medium sized onion, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, minced (jar kind is fine)
• 2 (14.5 oz) cans Italian seasoned diced tomatoes (must be the Italian style!)
• ½ cup chicken stock
• ¾ cup heavy cream
• 1 Tablespoon corn starch
• salt
• pepper
• 10 oz short pasta of your choice (penne, bowtie, elbow etc.), cooked to al dente
• 2 fresh tomatoes, chopped
• 1 small bunch of basil, julienned
• Mozzarella cheese, cubed
• Balsamic vinegar, optional

In a large pot, heat olive oil over medium high heat, add onion and cook for 5-7 mins or until onions are softened a bit. Add in garlic, cook for about 30 seconds, then stir in spinach and chicken and cook for an additional 5 mins.

In a small bowl, make a slurry (whisking together til smooth) with the heavy cream and cornstarch, add this along with the chicken stock and tomatoes to the pot.

Bring to a boil, reduce to a simmer and stir in pasta. Salt and pepper to taste.

Cover and simmer for 10 minutes.

Serve in bowls, garnish with chopped tomatoes, basil, cheese and a drizzle of balsamic vinegar.

-abp