Chicken Caprese Pasta Salad

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 45 minutes

食材

4 large beefsteak tomatoes (about 3 lb. total), 3 grated on the large holes of a box grater, 1 coarsely chopped

2 cloves garlic, finely grated

1 tbsp. kosher salt, plus more

1 tsp. granulated sugar

4 tbsp. extra-virgin olive oil, divided

1 lb. fusilli

2 boneless, skinless chicken breasts (about 1 1/2 lb. total)

Freshly ground black pepper

1 c. balsamic vinegar

3 tbsp. brown sugar

8 oz. mozzarella, torn into bite-size pieces

1/4 c. fresh basil leaves, torn

步驟

In a colander or fine-mesh sieve, strain grated tomatoes. Transfer to a large bowl. Add garlic, salt, granulated sugar, and 2 tablespoons oil. Let marinate until ready to use.

Meanwhile, preheat oven to 350°. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain and return to pot. Add 1 tablespoon oil and toss to prevent sticking.

Pat chicken dry with paper towels; season with salt and pepper on both sides. In a medium heatproof skillet over medium-high heat, heat remaining 1 tablespoon oil. Cook chicken, turning occasionally, until browned on both sides, about 2 minutes per side. Transfer to oven and bake until an instant-read thermometer inserted into thickest part of chicken registers 160°, 15 to 20 minutes. Let cool.

Transfer chicken to a cutting board. Cut into bite-size pieces.

In a small pot, bring vinegar and brown sugar to a boil, whisking and scraping bottom to prevent sugar from burning. Reduce heat to medium and cook, stirring occasionally, until thickened and syrupy, 12 to 15 minutes.

Transfer chicken and tomato mixture to pot with pasta and toss to combine. Transfer pasta salad to a platter or divide among bowls. Top with mozzarella, basil, and chopped tomatoes, then drizzle with balsamic glaze.

營養

• 卡路里: 993
• 總脂肪: 32 g
• 飽和脂肪: 11 g
• 反式脂肪: 0 g
• 膽固醇: 144 mg
• 鈉: 1278 mg
• 總碳水化合物: 106 g
• 膳食纖維: 6 g
• 總糖: 24 g
• 蛋白質: 60 g