Chicken Caprese Pasta

Dinner last night was great! I made Maple Grilled Chicken the other night and used it to make a Caprese Chicken pasta. To make the chicken, combine:

1T. Maple Syrup
2t. light soy sauce (reduced sodium) or light teriyaki sauce
2t. minced garlic
2t. olive oil

Pour over chicken breasts and let marinate at least overnight. Grill or broil for 7 minutes on each side, or until the internal temperature registers at least 165°F.

To make the pasta, you will need:

6 oz. pasta (I use Dreamfields– less digestable carbs) cooked according to package directions
1 small tomato, chopped
3T. chopped fresh basil
1T. chopped fresh parsley
1T. lemon juice or balsalmic vinegar
2t. olive oil
1 oz. light mozarella cheese, cut into chunks (Sargento makes a good light mozarella cheesestick)

Just combine everything in a bowl, plate it, season with salt and pepper, and top with chicken. Yummy!

While I was cooking, Charlie and Ralfie were playing in the back yard. Then they decided that it might rain soon and they should come in. Here they are waiting for me to open the door.

Until next time…. enjoy!


One response to “Chicken Caprese Pasta

  1. You look so thin now. How long I haven’t seen you? 1.5 yr. Wow, big acomplishment!

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