Dinner
Skillet Caprese Chicken Casserole for Two
Bite size chicken and tender whole wheat pasta soak up a creamy broth and sour cream sauce brightened with sweet grape tomatoes and fragrant basil, while a golden mozzarella topping adds rich, melty contrast.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 2
Nutrition per Serving
- Calories
- 563
- Protein
- 49g
- Carbs
- 58g
- Fat
- 16g
- Fiber
- 7g
- Sugar
- 8g
- Sodium
- 482mg
Ingredients
- 4 oz whole-wheat penne or rotini
- 8 oz boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
- 1/2 pint grape tomatoes, halved
- 4 tbsp chopped fresh basil, divided
- 1 cup plus 2 tablespoons low-sodium chicken broth
- 1/2 cup reduced-fat milk
- 1/4 cup reduced-fat sour cream
- 1 1/2 tbsp all-purpose flour
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 1/2 cup shredded mozzarella cheese
- Good-quality balsamic vinegar (optional)
Instructions
- Combine pasta, chicken, tomatoes and 2 tablespoons basil in a medium broiler-safe skillet. Whisk broth, milk, sour cream, flour, onion powder, dry mustard, salt and pepper together in a measuring cup. Pour over the pasta mixture. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring twice, until the pasta is tender and the chicken is cooked through, 14 to 16 minutes.
- Meanwhile, position rack in upper third of oven; preheat broiler to high. When the casserole is done, sprinkle cheese on top and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve topped with the remaining 2 tablespoons basil and a drizzle of vinegar, if desired.