My Cook: Chicken Caprese Penne

June 10, 2019

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Serves 2

Active Time: 10 minutes

Total Time: 1 hr 50 minutes

Summer wouldn’t be the same without the classic appetizer found on Italian restaurant menus all over the world. The Caprese salad personifies Italian cuisine becoming greater than the sum of its parts through its adoration of simple ingredients and minimal preparation. Creamy mozzarella dances with the sweet acidity of juicy tomatoes and the lush green snap of fresh basil. All topped with a drizzle of olive oil, a generous sprinkle of salt and a splash of good balsamic.

Ingredients

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  • 2 chicken breast
  • 8 oz cherry tomato
  • 4 oz penne pasta
  • 4 oz fresh mozzarella pearls (or 4 oz fresh mozzarella ripped into small pieces)
  • 2 tbsp olive oil
  • 1 oz arugula
  • 2 tbsp grated parmesan cheese
  • 1 bunch fresh basil
  • 2 tbsp balsamic glaze

Instructions

Vacuum seal chicken breast in a freezer durable bag with 1 tsp olive oil, salt and pepper to taste. Put in Suvie pan and cover with water, place in the upper right cooking zone. Add penne pasta and 2 tsp salt to the starch pan and place in the lower right zone.

Enter the My Cook settings and set to cook.

My Cook Settings

Protein: 150˚F, 1 hr

Veg: 0 min

Starch: 11 min

During the cook, slice the cherry tomatoes in half and season with salt and pepper to taste. Set aside in medium bowl.

After the chicken is cooked, remove from the vacuum bag and pat dry.

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Sprinkle the 2 tbsp parmesan cheese over the chicken breasts and broil for 6-8 minutes until browned.

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During the broil, remove the pasta from Suvie.

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Add to the bowl of sliced tomatoes and stir to combine.

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Add the arugula and mozzarella pearls (or ripped mozzarella) to the pasta and toss to coat.

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Season to taste with salt and pepper. Divide the pasta between two plates.

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When the chicken is done broiling carefully remove from Suvie. Slice the chicken into pieces and arrange on top of the pasta. Drizzle with the balsamic glaze and add basil leaves for garnish. Buon appetito!

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Wine Pairing

Bright acidic wines with strong fruit notes will pair wonderfully with this dish. We recommend either Sauvignon Blanc or Albarino.

Dan Snedeker
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