3 Cheese Chicken Cavatappi

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 to 4 boneless skinless chicken breasts

1 cup Italian salad dressing

4 roma tomatoes (diced)

1/4 cup chopped fresh basil

1/4 cup olive oil

1 pound cavatappi pasta

1/2 cup butter

4 cloves minced garlic

2 cups heavy cream (can substitute half and half)

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded provolone

1/4 teaspoon salt

1/4 teaspoon white pepper

Instructions

Marinate chicken breasts

Place chicken breasts into a resealable plastic bag. Pour salad dressing over chicken. Seal and marinate for 1 to 2 hours.

Make bruschetta

In a small mixing bowl, combine tomatoes, basil and olive oil. Season with salt and pepper, to taste. Toss together and set bruschetta aside.

Cook pasta

Cook the pasta according to the package directions.

Cook chicken breasts in a heavy skillet over medium heat until chicken reaches an internal temperature of 165 degrees, flipping halfway through. Rest 5 minutes and then slice.

Make cheese sauce

Meanwhile, melt butter in a saucepan. Add in garlic and saute 1-2 minutes. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in mozzarella, parmesan, provolone, salt and white pepper until cheese is completely melted and creamy. Stir in cooked pasta.

Assemble and serve

Serve pasta hot topped with sliced chicken and sprinkle with bruschetta.

Nutrition

• Calories: 1593 kcal
• Lipides Totaux: 108 g
• Lipides Saturés: 53 g
• Cholestérol: 329 mg
• Sodium: 1541 mg
• Glucides Totaux: 99 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 11 g
• Protéines: 54 g