Skillet Caprese Chicken Casserole for Two

Drescription

All the flavors of a caprese salad—mozzarella, tomatoes and basil—are featured in this one-skillet dinner. The addition of chicken and pasta adds depth and heartiness to this tasty meal. This recipe was adapted from our popular Skillet Caprese Chicken Casserole to serve two instead of six.

Ingredients

• 4 ounces whole-wheat penne or rotini
• 8 ounces boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
• ½ pint grape tomatoes, halved
• 4 tablespoons chopped fresh basil, divided
• 1 cup plus 2 tablespoons low-sodium chicken broth
• ½ cup reduced-fat milk
• ¼ cup reduced-fat sour cream
• 1 ½ tablespoons all-purpose flour
• ½ teaspoon onion powder
• ½ teaspoon dry mustard
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• ½ cup shredded mozzarella cheese
• good-quality balsamic vinegar (optional)

Directions

1. Combine pasta, chicken, tomatoes and 2 tablespoons basil in a medium broiler-safe 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.
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 topped with the remaining 2 tablespoons basil and a drizzle of vinegar, if desired.