• Alissa Jackson

Chicken Caprese Zucchini Pasta

This dish tastes like Summer and is a complete breeze to make!!
















Chicken Caprese Zucchini Pasta


Here is another quick and easy dinner. For this one, I prefer my own zoodles which I make typically before I pick the kids up from school and then heavily salt them and let them drain over the sink until dinner time. Many of you will not have this extra 10 minutes in the day so you can either buy about 4 packages of the fresh zoodles and salt and drain well or two packages of the frozen zoodles. All types need very little cooking. I like to always have on hand the “just chicken” already cooked chicken breasts. I first start by heating up about 3-4 chicken breasts according to the directions. Then I like to chop up a package of kumatos. These are near the tomatoes and are similar but to me taste more like a home-grown tomato. Next, over the kumatos, pour in a container of marinated mozzarella balls which have been drained a bit but be careful not to drain off any of the seasoning. Then toss this with the chopped kumatos. Chop up he chicken into strips, heat the zoodles just until warmed through then toss in the kumatos and mozz-balls. Plate this up and then drizzle with the TJ's balsamic drizzle. This is a perfect warm day meal! This serves our 4 and typically has leftovers as long as my son isn’t going through another growth spurt.





Zucchini noodles (if zoodling your own, I like about 5 zucchinis)

3-4 chicken breasts (already cooked and heated up)

1 Package kumatos

1 container marinated mozzarella balls (drained slightly)

Garnish with balsamic drizzle and fresh basil if available

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