Fire Roasted Caprese Chicken Spaghetti
This pasta is a healthy, fresh family pleaser. It’s got whole grain pasta, a fresh tomato basil sauce, juicy grilled chicken breast, and tiny pearls of fresh mozzarella. It’s an adult meal that kids will love, too! This recipe uses my standard Grilled Chicken Breast Recipe, but if you’re making this in the winter (or it’s raining, etc), you can also make this with Basic Baked Chicken. Or! If you want to go lighter, leave the chicken out, and go vegetarian for the night! Either way, it’s a dinner everyone will be on board with.
Using fire roasted canned tomatoes give the sauce a little smokiness, and the basil keeps it nice and fresh. Except for the chicken (which you can either make in advance or while you’re making the pasta –just remember to marinate it for 12 hours), you can have the whole thing done in 30 minutes.
Total Time: 30 Minutes (not including the chicken)
Yield: 6-8 servings
Difficulty Level: Easy
1 pound whole wheat spaghetti
¼ cup extra virgin olive oil
8 cloves fresh garlic, sliced thinly
2- 14.5 ounce cans fire roasted diced tomatoes
Salt and pepper
1 cup freshly torn basil
6-8 ounces fresh mozzarella pearls
4 Grilled chicken breasts, sliced
- Bring a large pot of salted water to a boil, and cook the spaghetti according to package directions.
- Meanwhile, heat ¼ of olive oil in a large skillet over medium heat. Once the oil is heated (you’ll be able to smell it), add the sliced garlic, and cook for 3-4 minutes until lightly brown –watch carefully so you don’t burn it.
- Add the fired roasted tomatoes to the garlic. Bring up to a gentle boil for one minute. Bring down to medium-low heat, and continue to cook for 10 minutes (while the pasta cooks and drains).
- Taste the sauce, and season with salt and pepper. Off the heat, add the freshly torn basil.
- Toss the sauce with the spaghetti.
- Top the spaghetti with the sliced grilled chicken.
- Top with mozzarella pearls, and serve hot.