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
- 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.