Skillet Caprese Chicken Casserole for Two
This one-skillet meal has all the flavors of a caprese salad: mozzarella, tomatoes, and basil. This delicious dish gains depth and heartiness from the addition of chicken and noodles.
Ingredients for chicken casserole salad:
- Four ounces of rotini or whole-wheat penne
- Eight ounces of skinless, boneless chicken breasts that have been trimmed and sliced into little pieces
- Half a pint of grape tomatoes
- Four teaspoons of freshly chopped basil, divided
- Two teaspoons plus one cup of low-sodium chicken broth
- Half a cup low-fat milk
- half a cup of low-fat sour cream
- a quarter of a cup all-purpose flour
- One-half teaspoon of onion powder
- Half a teaspoon of dried mustard
- One-half teaspoon of salt
- Half a teaspoon of crushed pepper
- ½ cup of mozzarella cheese, shredded
- Superior balsamic vinegar (optional)
Directions:
- In a medium broiler-safe skillet, mix spaghetti, chicken, tomatoes, and 2 tablespoons basil. In a measuring cup, whisk together broth, milk, sour cream, flour, onion powder, dry mustard, salt, and pepper. Drizzle the spaghetti mixture on top.
- Lift the heat to medium-high and simmer. Lower the heat to sustain a gentle simmer, place a cover over it, and cook, stirring twice, for 14 to 16 minutes, or until the pasta is soft and the chicken is thoroughly cooked.
- As you wait, place the rack in the upper third of the oven and turn the broiler on high. Once the casserole is finished, cover with cheese and broil for two to three minutes, or until the cheese is melted and gently browned. If desired, garnish with a drizzle of vinegar and the remaining 2 tablespoons of basil before serving.
