110g medium pasta shells
340g mini chicken filets
55g mozarella, cut into cubes
55g fresh parsley, chopped
30g grated parmesan cheese
225g cherry tomatoes, halved
Salt & ground pepper
1. Bring a large pot of salted water to the boil for pasta.
2. Meanwhile, heat grill and lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill and cut into thin strips.
2. Cook pasta until soft. Reserve 1 cup of pasta water and drain the rest.
3.Return to saucepan and add the chicken, tomatoes, mozzarella, parsely, parmesan and butter. Toss to combine. Add the reserved pasta water a little at a time to create a sauce that coats shells.
4.Serve with more parmesan. (if desired)
Et Voila – Caprese-style chicken pasta with tomatoes, cheese and herbs and you only need 30 minutes from start to finish. We’ve got a George Foreman Grill that we cook the chicken on at home but you could just as easily use a standard kitchen grill.I can guarantee this recipe will tantalise toddler tastebuds as it goes down an absolute treat with Riley every time i make it. Perfect for us busy mums.