Skillet Caprese Chicken Pasta

Ingredients

• 1 tbsp vegetable oil
• 1 medium yellow onion, chopped
• 1 pint grape tomatoes, halved
• 3 clove garlic
• 1 lb boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
• 8 oz whole-wheat penne or rotini
• 1/2 cup chopped fresh basil, divided
• 2 1/4 cup low-sodium chicken broth
• 1 cup reduced-fat milk
• 1/2 cup reduced-fat sour cream
• 3 tbsp all-purpose flour
• 1 tbsp dried Italian seasoning
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1 cup shredded mozzarella cheese
• Good-quality balsamic vinegar (optional)

Instructions

1. Heat 1 tablespoon oil in a large, high-sided, broiler-safe skillet over medium-high heat. Add chopped onion; cook, stirring occasionally, until browned, about 8 minutes. Add halved tomatoes and minced garlic; cook, stirring often, until the tomatoes begin to soften, about 3 minutes.
2. Add chicken pieces, 8 ounces pasta and ¼ cup basil to the onion-tomato mixture; stir to combine. Whisk 1½ cups broth, 1½ cups milk, ½ cup sour cream, 6 tablespoons flour, 1 tablespoon Italian seasoning, 1 teaspoon each onion powder and dry mustard, ½ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon pepper together in a measuring cup. Pour over the pasta mixture, making sure all of the pasta is covered. Bring to a simmer over medium-high heat. Reduce heat to medium-low to maintain a simmer; cover and cook, stirring occasionally, until the pasta is tender and the chicken is cooked through (an instant-read thermometer inserted in a piece of chicken should register 165°F), 14 to 16 minutes.
3. Meanwhile, position rack in upper third of oven; preheat broiler to high. When the pasta is done, sprinkle 1 cup cheese on top; broil until the cheese is melted and lightly browned, about 3 minutes. Serve sprinkled with additional basil and/or drizzled with balsamic glaze, if desired.