11 Ratings
  • 5 star values: 7
  • 4 star values: 4

There are so many reasons I love this recipe. Caprese salad has to be one of my favorite summertime treats. There is nothing like a summer tomatoes' sweetness mixed with the peppery sweetness fresh basil offers, the zing of lemon and richness of garlic. It is SO good.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.

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  • Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.

  • Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.

  • Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.

Cook's Note:

There are so many options with this dish. Many vegetables would taste fantastic added to the mix; broccoli would be awesome. I'd love to hear the different combinations you come up with.

Nutrition Facts

446 calories; 17.6 g total fat; 23 mg cholesterol; 54 mg sodium. 60 g carbohydrates; 15 g protein; Full Nutrition


Reviews (11)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/22/2013
Delicious! Very bright and colorful dish (see photo). The only thing I did differently was to add some chunks of mozzarella to bring it closer to a real caprese recipe. It would be just as good without. Also added salt and pepper at the table. This dish is versatile too. My Dad eats meat and I don't so I just added his precooked chicken to the dish after taking my portion out. Five full stars for this delicious dish that I will most definitely make again especially as the weather gets warmer and the veggies are even fresher! Thanks so much for posting this Ebwallace!
(9)

Most helpful critical review

Rating: 4 stars
08/11/2013
Nice flavors but a little too much pasta. I added broccoli and mozzarella like the others suggested and sea salt and pepper. I don't eat meat so I added more veggies but next time I'll add a lot more tomato and cut down the pasta. Still liked the flavors and would recommend.
11 Ratings
  • 5 star values: 7
  • 4 star values: 4
Rating: 5 stars
03/22/2013
Delicious! Very bright and colorful dish (see photo). The only thing I did differently was to add some chunks of mozzarella to bring it closer to a real caprese recipe. It would be just as good without. Also added salt and pepper at the table. This dish is versatile too. My Dad eats meat and I don't so I just added his precooked chicken to the dish after taking my portion out. Five full stars for this delicious dish that I will most definitely make again especially as the weather gets warmer and the veggies are even fresher! Thanks so much for posting this Ebwallace!
(9)
Rating: 5 stars
03/24/2013
It was very good! I did add cubed mozzarella like another reviewer suggested. I added sausage instead of chicken.
(2)
Rating: 5 stars
08/01/2014
I subbed the chicken breast for chicken spinach and asiago sausages fried and chopped I used the tiny tomatoes halved bc it's what I had and I didn't have any asparagus (refuse to buy it too ) I subbed the shallots for onion. The first time I made this it was good but not quite enough sauce. The second time I upped the sauce and basil. After serving I topped it with crumbled feta cheese. SO GOOD! Even my husband who is picky with cheeses thought it took it up a notch. Even though I changed a few things this recipe is so versatile I don't think it hurt it at all. It became a favorite for everybody after the first time. The next time I make this I am going to add some fresh baby spinach to the pasta just enough to wilt it. I think some other great veggies to try would be peppers zuchinni mushrooms etc. A on this one!!
(1)
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Rating: 5 stars
03/24/2016
Changed a few things I made it with spaghetti instead..roasted the tomatoes and asparagas...it adds another level of flavor.. Used 2 shallots 5 cloves of garlic and marinated the chicken in lemon olive oil and garlic then seared it before tossing with noodles I layered the noodle chicken vegetable mixture..in a deep pan with fresh mozzarella and Parmesan cheese until I filed the pan..topped with roasted tomatoes fresh mozzarella and baked till hot yummy
Rating: 5 stars
01/12/2017
I made this recipe using the guidance from other reviewers so included fresh mozzarella and reduced the amount of pasta per serving. I increased the amount of tomato and given that it is winter added the tomatos with the asparagus so that they cooked. I used a lot more fresh basil and added it just after the pasta so that it wilted. I didn't have chicken breasts already grilled so after salting and peppering two chicken breasts I sauted them in garlic infused olive oil and then used that pan to cook the recipe. We added fresh Parmesan cheese after serving.
Rating: 4 stars
08/11/2013
Nice flavors but a little too much pasta. I added broccoli and mozzarella like the others suggested and sea salt and pepper. I don't eat meat so I added more veggies but next time I'll add a lot more tomato and cut down the pasta. Still liked the flavors and would recommend.
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Rating: 5 stars
08/04/2013
Real good. I used lemon grape seed oil and a little fresh lemon. I also added fresh mozzarella.
Rating: 4 stars
11/03/2013
Used 1 1/2 pkg of Purdue short cut Chicken- tossed them in at the end to heat up and ate as a pasta meal. Thought it needed more seasoning so next time will add more basil tomatoes and some red pepper.
Rating: 4 stars
08/20/2015
This was very good. I was limited by the ingredients I had on hand and this made a nice base to work from. I was out of butter so I used Coconut oil along with lemon juice as written. I had rotisserie chicken canned diced tomatoes garlic fresh asparagus onion sweet pepper and I threw in herbs from my garden (basil oregano and parsley) along with salt and pepper. 1 cup (dry) of gluten free penne pasta. Easy and good. I'll make this again.