Grilled Chicken Caprese Pasta with Toasted Breadcrumbs

Yes, it's everything it sounds like it would be. Healthier than most pasta dishes, extremely savory and flavorful, and just the right amount of Italian comfort food. Also, if you can multi-task, it comes together in about 35 minutes including prep. The directions sound intense, but read through it a couple of times and it will come together pretty easily. *Serves 6 

Ingredients for the grilled chicken:

• 2 chicken breasts sliced evenly in half
• The juice from 1 squeezed Lemon
• 2 chopped cloves of garlic
• 1/2 cup Italian salad dressing of any kind.
• 1 tsp sea salt
• 1 tsp ground black pepper

Ingredients for the rest of the pasta:

• 12-16 oz of a fun shaped pasta
• 1/2 cup about of extra virgin olive oil split up into tablespoons (you don't have to split them up in the beginning, it's just a general amount of how much you'll use.)
• 4-6 oz of mozzarella (either get the pearls or chop up a ball of it)
• 1 pint of cherry tomatoes sliced in half
• 1/4 cup of chopped basil
• 1 red onion sliced
• 1 clove of garlic chopped
• 1 cup of seasoned panko breadcrumbs toasted *Toasting recipe at the bottom of directions. 
• 1 T and 1 tsp of sea salt
• 1 tsp fresh or dried oregano
• 1 tsp of red pepper flakes (*optional)
• 1/4 cup shredded Parmesan (*optional)
• 1/2 cup saved pasta water (carefully draw 1/2 cup out of pasta water after the pasta has boiled in it for at least 2 minutes.)

Directions:

1. Marinate raw chicken in dressing, lemon juice, garlic, and seasonings. Allow to marinate while you prep the rest of the meal or you can marinate for up to 6 hours. 
2. Chop all your veggies and start the pasta water. The T of salt is meant for the pasta water, you can add more depending on taste. Cook pasta by following directions on the package.
3. Grill should be turned on and set to around 425 degrees.
4. Grill chicken for about 5-7 minutes on each side with the grill closed during 5 minutes of each side. Do not keep flipping it. It should only need to be flipped once. Make sure the juices run clear or that the internal temp reaches 165 degrees.
5. While chicken is on the grill, in a small skillet add 1 T of olive oil and heat up on a medium heat.
6. Add in red onions and cook for about 4 minutes until translucent.
7. Add in garlic and oregano. 
8. Cook onions and garlic for another minute or two and set aside. 
9. Drain pasta water minus 1/2 cup of water. 
10. Once grilled chicken is done cooking (should be about the same time as the pasta), allow the chicken to rest until you're ready to add to the pasta. Then chop it into bite sized pieces. 
11. In a large bowl add the drained pasta and drizzle with a little extra virgin olive oil until all is lightly covered. 
12. Add in the halved tomatoes, most of the basil, the cooked red onions and garlic, and the grilled chicken.
13. Toss all of those ingredients above together with the pasta until evenly distributed.
14. Into the pasta, add 1 tsp sea salt and the 1/2 cup of reserved pasta water and stir together. 
15. Add in the mozzarella pearls or pieces, as well as the Parmesan, and stir into the pasta. 
16. Lastly, top the mixed pasta with toasted breadcrumbs and some leftover torn basil for a garnish. Enjoy!

*Can serve the pasta dish cold the next day with a little Italian dressing for a great pasta salad. 

*For toasting the breadcrumbs: This can be done first and then set aside. In a small skillet at the dry breadcrumbs to pan on a medium heat. Continually stir with a spatula until you see a light golden toasting to the crumbs. They will be fragrant in a good way but watch closely that they don't over cook. It should not take any longer than 5 minutes at the most. Just try not to walk away, as it they can burn quickly.