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Chicken Caprese Linguini

September 16, 2012

In the megamart I have a tendency to think I will eat much better during the week than I actually do in practice. So come Thursday and Friday I have leftover produce that is just on the peak of too ripe that I need to use up. This particular week I found myself with a pint of cherry tomatoes that I had intended to eat with salads all week… and that didn’t happen. So what to do with tiny little tomatoes? Pasta! Pasta is almost always the answer.  I have these three random ingredients in my pantry/icebox, what do I do?  Pasta!


So here’s my take on Chicken Caprese. It would work with just about any meat, but I had a pair of chicken breasts I’d packed up from a family pack a week before.




  • 1 Tbs olive oil
  • 2 large boneless skinless chicken breasts
  • ½ yellow onion, chopped fine
  • 1 pint cherry or grape tomatoes
  • 3 cloves of garlic, minced
  • ¼ cup fresh basil
  • ¼ cup freshly grated Asiago cheese
  • Half a lemon
  • 4 servings of your favorite pasta, I used Linguini


Chicken Cubed

Chicken Cubed

Cube your raw chicken into 1 inch cubes. Trim the extra fat.


Heat your oil in a sauté pan over medium high heat. Sauté chicken and onion for 4-5 minutes, add garlic. When chicken in nearly done, juices run clear, add your halved cherry tomatoes.


Shred your fresh basil and grate your cheese. You can use any cheese you like, I am partial to Asiago. Only use fresh basil, the dried just won’t work for this pasta.

Chicken Caprese Ready for Topping

Chicken Caprese Ready for Topping


Place your prepared noodles in the sauté pan with the chicken. Toss to combine. Top with basil, cheese and squeeze of lemon. Voila! Serve warm.

One Comment leave one →
  1. July 15, 2015 8:46 AM

    Asiago cheese is an awesome choice. I fully approve.
    Too bad the basil doesn’t show up in the picture. That and a drizzzle of olive oil with the tomatoes truly makes it “caprese”.

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