CHICKEN CAPRESE PASTA serves 8
12 ounces dry penne pasta
1 cup prepared alfredo sauce (homemade or store bought – your choice)
1 cup cherry tomatoes, halved
2 tablespoons FRESH chopped basil
1/2 – 1 cup arugula
1/2 cup shaved Parmesan cheese
1/2 cup FINELY chopped sweet red pepper
1 cup mozzarella balls
2 cups cooked shredded rotisserie chicken breast for a quick meal OR 1 breaded chicken cutlet that’s been pan seared for the best flavor if you have the time
- Preheat oven to 350°.
- Lightly spray a baking dish with non-stick cooking spray.
- Cook pasta according to package directions. Drain and place in a large skillet over warm heat.
- Stir in pasta sauce, rotisserie chicken pieces, tomatoes, basil pieces, Parmesan cheese and pepper pieces. If using a breaded chicken cutlet prepare it so that it is ready to be sliced just as the baking dish comes out of the oven.
- Transfer pasta mixture to prepared baking dish and top evenly with Mozzarella balls.
- Bake for 20-30 minutes until cheese is melted.
- Toss with arugula and a squeeze of lemon JUST before serving.