Recipe

Chicken Caprese Shells

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Chicken Caprese Shells

Chicken with tomatoes, cheese and herbs served with pasta shells.




Ingredients to serve 2

  • 2 x chicken breasts
  • 250g x pasta shells
  • 150g x cherry tomatoes – cut in half
  • 4 balls x bocconcini balls – cut into quarters
  • 5g x fresh parsley – chop coarsely
  • 20g x Parmesan – grate finely
  • 2 tbsp x butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x chicken breasts
  • 500g x pasta shells
  • 300g x cherry tomatoes – cut in half
  • 8 balls x bocconcini balls – cut into quarters
  • 10g x fresh parsley – chop coarsely
  • 40g x Parmesan – grate finely
  • 4 tbsp x butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Cut each chicken breast into 4 strips lengthways. Drizzle with olive oil and dust with freshly ground salt and pepper. Toss to coat. Place a large, dry frying pan on high heat. When hot, add the chicken and pan fry for about 6 minutes until browned. Transfer to a chopping board and allow to cool. When cool, cut the chicken into bite size pieces.

Step 3

Bring a large saucepan of lightly salted water to boil. Add the tagliolini pasta and cook for 8 minutes. Pour some of the pasta water into a cup and drain the rest. Return the pasta to the pot along with just a splash of the pasta water. Add the chicken pieces, cherry tomatoes, bocconcini and butter. Season to taste. Toss to combine. Lastly add almost all the grated Parmesan – keeping back a little for the garnish. Toss again and serve immediately.

Step 4

To serve, divide the pasta between the bowls and scatter with grated Parmesan.