Chicken Caprese pasta

4 servings

  • 40 dkg fusilli pasta
  • 30 dkg chicken breast
  • 2 tablespoons of Italian spice mix
  • 20 dkg cherry tomato
  • 10 dkg grated mozzarella
  • 2 cloves of garlic
  • Salt
  • Pepper
  • 4 tablespoons olive oil
  • 1 handful of fresh basil

For the syrup:

  • 1.5 dl of balsamic vinegar
  • 50 g sugar
  • 2 teaspoons honey

Put the ingredients of the syrup in a pot. Reduce it into half at medium temperature, then set it aside. Cut the chicken breast into half, rub it with salt, pepper, Italian spice mixture, olive oil and minced garlic. Fry it in a pan over a little olive oil over medium heat until golden brown, under a lid. A few minutes before it’s done, put the half-cut cherry tomatoes into the pot as well, stir it often, and then remove from the heat.
Meanwhile, boil the pasta in salted water then sieve it.
In a large bowl, add the cherry tomatoes and a little olive oil to the pasta boiled, season it with salt and pepper. Add the sliced chicken breast, sprinkle it with the balsamic vinegar syrup, then with grated mozzarella and serve it with fresh basil.

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