Shells with Grilled Chicken and Mozzarella

Bowls of Caprese-style chicken pasta—with tomatoes, cheese, and herbs—answer the question of what to have for dinner tonight. You need only 30 minutes, start to finish.

Photo by Ellen H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Coarse salt and ground pepper

  • Vegetable oil, for grates

  • 1 1/2

    pounds chicken cutlets

  • 8

    ounces medium pasta shells

  • 1

    pint cherry or grape tomatoes, halved

  • 4

    ounces fresh mozzarella, cut into 1/4-inch cubes

  • 1/2

    cup fresh parsley, chopped

  • 1/4

    cup grated Parmesan, plus more for serving

  • 2

    tablespoons butter

Directions

1. Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long. 2. Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

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