Chicken Caprese Pasta Salad

Ingredients

• Shells Chickpea Pasta

  Banza

  150g

• Chicken Breast Boneless, Skinless

  Frozen, Cooked - Great Value

  300g

• Cheese, Fresh Mozzarella, Pearls

  BelGioioso

  120g

• Cherry tomatoes

  Red, ripe, raw, year round average

  150g

• Basil

  Fresh

  12g

• Balsamic vinegar

  3 tbsp or 48g

• Garlic powder

  Spices

  1 tbsp or 10g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

Directions

1. Bring a large pan of water to a boil, salt well, then add your pasta and cook according to package directions. Then, set aside.
2. In a small bowl, combine your 2tbsp of balsamic vinegar, olive oil, italian herbs, and a really good pinch of salt and pepper. Then, set aside.
3. While your pasta is cooking, spray a pan with some olive oil spray, and add your diced chicken breast; season well with salt and pepper plus your garlic powder, and allow to cook for 6-8 minutes or until cooked through.
4. Once your chicken is fully cooked, add the remaining tbsp of balsamic vinegar along with a splash of water and cook for another minute until the water has reduced and the chicken has a sticky glaze.
5. To a large bowl add your mozzarella pearls, cherry tomatoes, basil, cooked pasta, cooked chicken, and your dressing, and give everything a really good mix together

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