CHICKEN CAPRESE

Step 1

Marinate chicken: Slice the thawed chicken breasts into smaller pieces (if preferred). I like to just halve mine so that the chicken cooks faster and it's easier to dish out portions to my kids.

Step 2

In a ziplocked bag, add in the olive oil, vinegar, garlic, lemon juice, cornstarch, and Italian Seasoning, whisk to combine. Add the chicken and marinate it for 20 minutes.

Step 3

Pasta & prep: While the chicken is marinating, prepare the pasta according to the package directions. Rinse & drain, set aside with the lid on top to keep it warm.

Step 4

Dice the tomatoes, fresh mozzarella and if you are using fresh basil, chop that as well.

Step 5

Cook & assemble: Once chicken is ready, sauté it in the marinade, on medium heat, for 5-8 minutes per side, depending on the size of your chicken breasts. A meat thermometer should register 165 degrees F when it is done.

Step 6

Remove the chicken from the heat and set atop the linguine pasta. Continue to dot the chicken and pasta with fresh mozzarella and tomatoes, sprinkle basil on top if desired. Serve immediately and enjoy!