Skillet Caprese Chicken Casserole
This one-skillet dinner features the flavors of a summer caprese salad. Tomatoes and basil are combined with chicken and pasta with a mozzarella topping.
Ingredients
- 8 ounces whole-wheat penne or rotini
- 1 pound boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
- 1 pint grape tomatoes, halved
- ½ cup chopped fresh basil, divided
- 2 ¼ cups low-sodium chicken broth
- 1 cup reduced-fat milk
- ½ cup reduced-fat sour cream
- 3 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup shredded mozzarella cheese
- Good-quality balsamic vinegar (optional)
Directions
- 1
Combine pasta, chicken, tomatoes and 1/4 cup basil in a large ovenproof 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.
- 2
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 sprinkled with the remaining 1/4 cup basil and a drizzle of vinegar, if desired.