Creamy Caprese Chicken Pasta

• 12 oz
  Pasta (Generic)
• 1 lb
  Chicken Breast (Generic)
• Salt
• Black Pepper
• 2 tbsp
  Olive Oil
• 2 tbsp
  Pine Nuts
• 1 tbsp
  Unsalted Butter
• 3
  Green Onion Tops
• 1
  Lemon
• 1 tbsp
  Basil Paste
• 1 cup
  Chicken Broth
• 1 tbsp
  Basil Paste
• 1 cup
  Half-and-Half
• ½ cup
  Parmesan Cheese
• 4 cup
  Spinach
• 8
  Tomatoes
• ¼ cup
  Fresh Basil

Steps

1. Cook 12 oz Pasta in generously salted boiling water per package directions until al dente. Reserve 1 cup pasta water before draining.

   ~10m

2. Pat 1 lb Chicken Breast dry and season with Salt and Black Pepper on both sides.

   ~1m

3. Heat 2 T Olive Oil in a large stainless steel skillet over medium-high until the oil shimmers.

   ~2m

4. Lay the Chicken Breast away from you and sear until deep golden on both sides, flipping once. Pull at 163°F.

   ~10m

5. Season 1 lb Chicken Breast with Salt and Black Pepper on both sides.

   ~1m

6. Heat 2 T Olive Oil in a large non-stick skillet over medium-high.

   ~2m

7. Cook Chicken Breast until golden and cooked through (165°F).

   ~11m

8. Rest Chicken Breast.

   ~5m

9. Slice against the grain.

   ~1m

10. Toast 2 T Pine Nuts in a small dry pan over medium heat, shaking frequently, until golden.

    ~3m

11. Remove onto a plate.

    ~1m

12. In the same skillet with the fond, melt 1 T Butter over medium heat.

    ~1m

13. Add sliced 3 Green Onion Tops (green tops only) and 1 Lemon zest, stir until fragrant.

    ~1m

14. Pour in 1 C Chicken Broth and scrape up all the browned bits with a wooden spoon. Simmer until reduced by half.

    ~3m

15. Stir in 1 T Basil Paste, then 1 C Half-And-Half. Simmer gently until slightly thickened.

    ~4m

16. Reduce heat to medium and melt 1 T Butter.

    ~1m

17. Add sliced 3 Green Onion Tops (green tops only), 1 Lemon zest, and 1 T Basil Paste.

    ~1m

18. Stir until fragrant.

    ~1m

19. Pour in 1 C Chicken Broth, scraping up any browned bits. Simmer until reduced by half.

    ~3m

20. Stir in 1 C Half-And-Half and simmer gently until slightly thickened.

    ~4m

21. Remove from heat.

    ~1m

22. Stir in ½ C Parmesan Cheese until melted and smooth.

    ~1m

23. Add 4 C Spinach in handfuls, stirring until wilted.

    ~2m

24. Toss in drained Pasta and sliced Chicken Breast. Add reserved pasta water a splash at a time until the sauce clings to the Pasta.

    ~2m

25. Fold in quartered 8 Tomato gently. Top with torn ¼ C Fresh Basil and toasted pine nuts.

    ~1m

26. Stir in ½ C Parmesan Cheese until melted and smooth.

    ~1m

27. Add 4 C Spinach in handfuls and stir until wilted.

    ~2m

28. Toss in Pasta, sliced Chicken Breast, and a splash of reserved pasta water until sauce clings to the noodles.

    ~2m

29. Fold in quartered 8 Tomato and top with torn ¼ C Fresh Basil.

    ~1m