Packed with plenty of vegetables and tons of flavor, this chicken dish is inspired by the ingredients in a caprese salad.
– ½ cup balsamic vinegar – 1 (28 ounce) can no-salt-added diced tomatoes, drained – ½ teaspoon Italian seasoning – 1 ¼ pounds chicken cutlet – ¼ teaspoon salt – ⅛ teaspoon ground pepper
– 4 ounces whole-wheat spaghetti – 4 cups zucchini noodles (12 oz.) – 4 ounces fresh mozzarella cheese, sliced – 1 cup fresh basil leaves, thinly sliced
Preheat oven to 425 degrees Fahrenheit. Coat a 9-by-13-inch baking dish with cooking spray. Heat a big saucepan of water to a boil.
In a small saucepan, cook the vinegar over medium-high heat until it boils. Reduce the heat to a brisk simmer and cook for 8 to 10 minutes, or until reduced by half.
Meanwhile, put tomatoes and Italian seasoning in the prepared baking dish. Place the chicken in the tomatoes and season with salt and pepper. Bake for ten minutes.
While the chicken is baking, cook the pasta according to the package guidelines. Drain and return to the pot.
Turn off the heat and rapidly stir in the zucchini noodles. Cover and warm until ready to serve.
Remove the chicken from the oven and increase the temperature to 450 degrees Fahrenheit.
Top the chicken with mozzarella pieces. Bake for 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit and the cheese has melted.
Divide the spaghetti and zucchini noodles among four plates. Top with the chicken mixture. Drizzle with balsamic reduction and finish with basil.
: The perfect topper for this PSL is a spoonful of whipped cream. You can use my whipped cream recipe, or this coconut whipped cream if you're dairy-free.