Caprese Chicken Pasta with Roasted Veggies


1 lb boneless chicken  breasts

1/4 cup olive oil
3 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tbsp lemon juice
2 tsp brown sugar
1 tsp dried basil
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Roasted veggies:
1 12 oz package cherry tomatoes
1 zucchini, halved and sliced
1/2 bunch asparagus, ends trimmed and cut into 1 inch pieces
6 garlic cloves, minced
1 tbsp olive oil
2 tbsp reserved marinade
Salt and pepper to taste

1 lb linguine
1 cup reserved pasta water
1 tbsp lemon juice
1 tbsp balsamic vinegar
1/4 cup packed fresh parsley, chopped
1/4 cup packed fresh basicl, chopped
1 cup grated parmesan cheese
1 cup mozzarella, diced


Whisk together all marinade ingredients, in a bowl, then reserve 2 tbsp of marinade for the vegetables later. Combine chicken and marinade for at least 30 minutes unrefrigerated.

Combine the reserved marinade with the tomatoes, asparagus, zucchini, 1 tbsp olive oil, salt and pepper. Set aside and marinade also for about 30 minutes unrefrigerated.

Heat up a skillet on medium high heat and add the chicken and cook undisturbed until browned or blackened on one side. Turn over and cover, reducing heat to medium and cook until chicken is cooked through. Remove chicken from pan and set on a cutting board.

Preheat oven to 400F and line a baking sheet with aluminum foil. Line up vegetables and roast for about 15 minutes or until asparagus is  tender.

Cook pasta according to al dente instructions  in salted water. Reserve 1 cup of pasta water before draining pasta. Add to a large pot and set aside.

Add the roasted veggies when done and all juices from roasting to the pasta, along with 1 tbsp lemon juice, 1 tbsp balsamic vinegar, parsley, and basil. Mix well, then add the pasta water a little at a time until reaching desired consistency. Add the Parmesan, mozzarella and additional salt and pepper as desired. Serve with additional Parmesan on top.


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