Solo: Chicken Caprese Shells

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Solo: Chicken Caprese Shells

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

Ingredients to serve 1

  • 1 x chicken breast
  • 125g x pasta shells
  • 75g x cherry tomatoes – cut in half
  • 2 x bocconcini balls – cut into quarters
  • 3g x fresh parsley – chop coarsely
  • 15g x Parmesan – grate finely
  • 1 tbsp x butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Cut the chicken breast into 4 strips lengthways. Drizzle with olive oil and dust with freshly ground salt and pepper. Toss to coat. Place a 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 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, place the pasta on the bowl and scatter with grated Parmesan.