Chicken Caprese Pasta Recipe

By ezunich

Ingredients

• 1 (9-oz.) pkg. fresh linguine
• 2 tablespoons kosher salt
• 2 tablespoons olive oil
• 2 pints cherry tomatoes
• 1 shallot, thinly sliced (about 1 oz.)
• 2 garlic cloves, minced
• 4 cups shredded rotisserie chicken
• 1/4 cup small fresh basil leaves
• 4 ounces fresh mozzarella cheese, torn in pieces
• Fresh Herb Pesto
• 4 1/2 ounces finely shredded Parmesan cheese
• 1 1/2 cups loosely packed fresh basil leaves
• 1 1/2 cups loosely packed fresh flat-leaf parsley
• 3/4 cup fresh chives, cut into1/2-inch pieces
• 1/3 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons kosher salt

Preparation

Step 1

Cook pasta according to package directions in a large Dutch oven, adding salt once water comes to a boil. Drain pasta, reserving 1 1/2 cups cooking water. Wipe Dutch oven clean, and add olive oil. Heat oil over medium-high. Add tomatoes to hot oil, and cook, stirring often, until slightly softened, about 2 minutes. Add shallot, and cook, stirring often, until softened, about 2 minutes. Stir in garlic; cook, stirring constantly, 1 minute.Add chicken, pasta, Fresh Herb Pesto, and 1/2 cup of reserved cooking water to tomato mixture, stirring to combine. Gradually stir in remaining cooking water, 1/4 cup at a time, until desired consistency is reached.Transfer to a serving platter, and sprinkle with basil and mozzarella. Serve immediately.

Fresh Herb Pesto
Process all ingredients in a food processor until well combined, 1 to 2 minutes. Use immediately, or cover and chill up to 1 day.