Time to start the week off right! Let’s try a dinner that’s easy, light and soooooo delicious. Yeah I’m talking about my Chicken Caprese Bake! Tai absolutely LOVED this dinner, and I don’t blame him. It was light and tasty and gave us a lot of leftovers for lunch the next day.
I love how the flavors in this dish are so fresh. Using fresh tomatoes and basil made a huge difference. Please try to use fresh ingredients if you can! But if you can’t, I won’t hate you. It just wont taste the same… (ok sorry for the guilt trip 😉 )
So what are your plans for the week? I’m prepping for vacation and I’m so excited because WE ARE GOING TO DISNEY WORLD!!!!!!! I haven’t been since I was a teenager and it’s been even longer for Tai. I can barely contain my self…I am beyond excited!!!!
Chicken Caprese Bake
- 1/2 Pound Chicken Breast Cut into large chunks
- 2 Tbsp Olive Oil
- 1 Clove Garlic Minced
- 1 Pint Grape Tomatoes Halved
- 8 Oz Farfalle Pasta
- 10-12 Oz Shredded Mozzarella Cheese
- 1/2 Cup Fresh Basil
- 1/2 Cup Water
Preheat oven to 375.
Bring a pot of water to boil and cook farfalle until it is al dente, about 8-10 minutes. Drain, then set aside.
In a medium frying pan, brown chicken and garlic over medium heat until it begins to color.
Dump pasta in 8X8 baking dish. Add olive oil, chicken, tomatoes, cheese, basil and water. Mix ingredients until they are dispersed evenly.
Bake for 20-25 minutes or until cheese begins to brow on top. Remove from oven and let cool for a few minutes, then enjoy!