Skillet Caprese Chicken Pasta
This one-skillet dinner features the flavors of a summer caprese salad. Fresh tomatoes and basil are combined with chicken and pasta and cooked in a creamy sauce before being topped with a layer of melted mozzarella. A drizzle of balsamic glaze and a sprinkling of fresh basil completes the dish.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 1 pint grape tomatoes, halved
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
- 8 ounces whole-wheat penne or rotini
- ¼ cup chopped fresh basil, plus more for garnish
- 1½ cups low-sodium chicken broth
- 1½ cups reduced-fat milk
- ½ cup reduced-fat sour cream
- 6 tablespoons all-purpose flour
- 1 tablespoon italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- ½ teaspoon plus ⅛ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup shredded low-moisture, part-skim mozzarella cheese
- balsamic glaze for garnish (optional)