Skinny One Pot Chicken Caprese Pasta

I was first inspired to try to create my own version of a One Pot Meal from Apron Springs ^[1]. Since I always like to have a protein source in every meal, I decided to go with chicken and switch it up to a caprese since I love anything caprese. I also wanted to use whole wheat pasta…because I’m a nutritionist and always swap whole wheat for white pasta.

This recipe was a cinch to make and the entire family loved it! I bought all of my ingredients at Walmart and the recipe made enough for 8 servings at only $1.80 per serving. One of my favorite buys for this recipe was the $1.00 package of whole wheat linguine pasta…major $$ saver! This is a healthy, affordable, delicious and super simple recipe.

I also chose to reduce the sodium by choosing “no salt added” diced tomatoes and “low-sodium” chicken broth. I didn’t add any salt to this dish and it tasted very flavorful. Enjoy!

 

Skinny One Pot Chicken Caprese Pasta 
Makes 8 Servings

1 1/2 pounds skinless chicken breast, cooked and torn apart
13 oz Great Value whole wheat linguini
2 cans (14.5 oz) Great Value No Salt Diced tomatoes with liquid
1 tablespoon Great Value olive oil
1/4 cup Great Value balsamic vinegar
2 tablespoons garlic, minced
3 large sprigs of basil, torn up
3 1/2 cups Great Value low-sodium chicken broth
8 oz Fresh mozzarella, cubed

Add pasta, tomatoes, olive oil, balsamic vinegar, garlic, basil, and cooked chicken to a large stock pot. Pour the chicken broth over the top. Cover the pot and bring to a boil. Reduce to simmer on low for about 8-12 minutes, stirring often. Cook until most of the liquid has evaporated or as desired. Top with fresh mozzarella. You can also sprinkle parmesan cheese on top if you would like.

Disclosure: I do work with Walmart and I am compensated for my time. Opinions are my own!