Pasta caprese con pollo

Ingredienti

• 8 ounces whole grain pasta (any shape you like (I used rotini))
• 3 tablespoons extra-virgin olive oil (divided, plus additional for the pasta)
• 1 1/4 pounds Just BARE Organic Boneless Skinless Chicken Breast Fillets
• 1/2 teaspoon kosher salt (divided, plus additional for cooking the pasta)
• 1/2 teaspoon ground black pepper (divided)
• 2 pints cherry tomatoes (or grape tomatoes, halved if large)
• 3 garlic cloves (minced)
• 3 tablespoons balsamic vinegar
• 2 cups roughly chopped fresh spinach
• 1/4 cup tightly packed fresh basil leaves (sliced into thin strips)
• 4 ounces mozzarella cheese (cut into cubes)

Preparazione

1. 1

   Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve about 1/2 cup of the pasta cooking liquid, then drain the pasta. Toss the pasta with a bit of olive oil to prevent sticking and set aside.

2. 2

   Meanwhile, heat 2 tablespoons of the olive oil over high in a large, deep skillet. Add the chicken, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook until the chicken is no longer pink in the center, about 3 minutes per side. Remove to a plate, then carefully wipe the pan with a paper towel, being careful not to burn your fingers.

3. 3

   Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the tomatoes, garlic, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let cook 1 minute, then reduce the heat to low and cook for 5 to 7 minutes more, stirring occasionally, until the tomatoes begin to soften and wrinkle. Add the balsamic vinegar and cook 30 seconds.

4. 4

   To the skillet, add the drained pasta, reserved chicken, and spinach and let cook just until the spinach begins to wilt. If the pasta seems too dry, add a bit of the reserved pasta water. Remove from heat and stir in the basil and mozzarella. Serve immediately.