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Caprese Chicken Casserole
Ingredients
  • subheading: For the Caprese Casserole:
  • 12 ounces rotini pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds boneless, skinless chicken breasts
  • 4 tablespoons balsamic vinegar, divided
  • 1 pint cherry tomatoes
  • 16 ounces Buffalo Mozzarella pearls (may also use larger mozzarella balls cut into ½-inch cubes)
  • ½ cup thinly sliced fresh basil
  • subheading: For the Italian Salad:
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 teaspoons honey
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 4 cups chopped romaine lettuce
  • ¼ cup cherry tomatoes
  • ½ red onion, thinly sliced
  • 2 carrots, sliced
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