Chicken Caprese
Serves 6
This super easy family favorite cooks up in a skillet. Depending on your child’s skill level they can stir ingredients, half tomatoes or make the whole thing for the family to enjoy.
Ingredients:
8 ounces whole-wheat penne or rotini
1 pound boneless, skinless chicken, trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved
½ cup chopped fresh basil, divided
2 ¼ cups low-sodium chicken broth
1 cup reduced-fat milk
½ cup reduced-fat sour cream
3 tablespoons all-purpose flour
1 teaspoon onion powder
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup shredded mozzarella cheese
Good-quality balsamic vinegar (optional)
Directions:
Step 1: Combine pasta, chicken, tomatoes, and 1/4 cup basil in a large ovenproof skillet. Whisk broth, milk, sour cream, flour, onion powder, dry mustard, salt, and pepper together in a measuring cup. Pour over the pasta mixture. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover, and cook, stirring twice, until the pasta is tender and the chicken is cooked through, 14 to 16 minutes.
Step 2: Meanwhile, position rack in upper third of oven; preheat broiler to high. When the casserole is done, sprinkle cheese on top and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve sprinkled with the remaining 1/4 cup basil and a drizzle of vinegar, if desired.
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