Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work. Ready to serve in just over 30 minutes, this hearty soup is a quick weeknight dinner!

If you prefer the traditional pasta dish, Instant Pot lasagna is perfect for cold weather too!

Kids love this Instant Pot lasagna soup! And busy cooks love it because it’s easier to make than chicken lasagna roll ups, zucchini lasagna, and zucchini lasagna rolls.

Plus the cheesy topping makes it extra delicious, I call that a winner!

Why You’ll Love This Recipe

• Satisfy your lasagna fix: Loaded with ground beef, tender noodles, Italian seasoning, rich tomato broth, and cheese, this recipe is full of traditional lasagna flavor packed in a delicious Instant Pot soup.
• No need to pre-cook the noodles: You can add uncooked pasta right to your electric pressure cooker.
• Quick and easy: Lasagna soup in Instant Pot is fully ready in 33 minutes!
• One pot meal: I love Instant Pot recipes because you can saute and cook all ingredients in same pot!

Ingredients for Instant Pot Lasagna Soup

The ingredients for Instant Pot lasagna soup are very simple, here’s what you’ll need.

• Onion: Yellow onion, finely chopped.
• Garlic: Freshly minced garlic cloves is best for flavor, jarred minced garlic can be used in a pinch.
• Ground beef: I like using extra lean ground beef, a fattier ground beef will have more grease and drippings.
• Diced tomatoes: Aim for a can of low sodium diced tomatoes to avoid added sodium.
• Marinara sauce: Homemade marinara sauce is my top choice for lasagna soup, you can use your favorite store-bought variety.
• Chicken broth: Really any broth will add a rich flavor to your soup. Choose from low sodium chicken broth, vegetable broth, or beef broth.
• Lasagna noodles: You’ll need 8 sheets uncooked and broken into pieces.
• Seasoning: Italian seasoning, salt, and pepper.
• Parmesan cheese: If possible, use freshly grated Parmesan cheese for best flavor.
• Fresh herbs: Finely chopped fresh parsley or fresh basil for classic lasagna flavor.
• Garnish ideas: Ricotta cheese, more parmesan cheese, parsley, and basil.

How to Make Lasagna Soup in Instant Pot

Here are the step-by-step directions for making this lasagna soup recipe in Instant Pot. It’s really simple and everything is done right in your Instant Pot, anyone can make it!

You’ll also find a full recipe card below.

• Preheat: Press the Sauté button and wait until the display says Hot, it takes a few minutes but you want it to be Hot before adding anything to it.
• Add meat and aromatics: Add onion, garlic, ground beef and cook for 7-10 minutes. Use a wooden spoon to break it into small pieces, once it’s mostly cooked through press Cancel.
• Combine remaining ingredients: Now add in the diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Then stir, making sure the noodles are separated.
• Pressure cook: Close the lid and set the valve to Sealing. Press Pressure Cook on High or Manual for 3 minutes.
• Release pressure: After pressure cooking, let soup stand for 5 minutes and then turn valve to Venting to release remaining pressure.
• Finish soup: Sprinkle with parmesan cheese, parsley or basil and stir. If you have time, let it sit for up to 15 minutes for flavors to mingle.
• Garnish and serve: Add a dollop of ricotta cheese, more Parmesan cheese and herbs, and serve hot.

Tips for Best Results

These easy tips help make this the best Instant Pot lasagna soup! It will jump up to the number one spot of your soup recipes list.

• Separate lasagna noodles: After adding all ingredients, give it a gentle stir. You want the pasta submerged in liquid, so it cooks evenly but separated. This way it won’t stick while cooking.
• To thin out the soup: It’s normal for soup to thicken as it sits and especially the next day. Thin it out only with broth to avoid diluting the flavor with water. I added 2 cups more in a few hours. You can also season it more with Italian seasoning, salt and pepper.
• Don’t release pressure immediately: Don’t do Quick Release. Wait 5 minutes, otherwise soup will splatter a lot through the venting valve.
• Let it stand: Just for 10-15 minutes to let flavors marry each other.

What Are the Best Noodles to Use?

You can use any wavy lasagna noodles. This time I used regular pasta.

Whole wheat lasagna noodles or Kamut noodles can be used, I would cook soup for 4 minutes then.

For brown rice or gluten-free lasagna noodles, you’ll want to pressure cook soup for 2 minutes. Also they will fall apart a bit more.

You could also use other short noodles like farfalle (bowtie pasta) and penne pasta.

Other Variations

We love this twist on lasagna, it’s super versatile too. Here are some fun variations to try.

• Add veggies: Load up soup with vegetables and feel good about serving your family one of healthy Instant Pot recipes. 2-3 cups of chopped zucchini, carrots, celery, mushrooms, or bell peppers are just a few ideas.
• Use ground turkey: Make soup healthier by swapping beef for ground turkey. You could even use ground chicken. Don’t forget to use oil for sauteing the meat then.
• Add Italian sausage: Use half ground Italian sausage and half ground beef. There is the possibility you would have to drain some fat.
• Stir in cheeses in the pot: Get more cheesy and creamy taste by slowly mixing in up to 1-2 cups of freshly shredded mozzarella cheese or ricotta cheese.
• Make it dairy-free: Omit Parmesan cheese and top with dairy-free ricotta cheese.
• Add spinach: Boost nutrition and add more color with 2-3 cups of fresh baby spinach.
• Make it lighter: Use a leaner meat such as ground turkey and skip the ricotta cheese, or top with cottage cheese or shredded mozzarella.

How to Top and Garnish Lasagna Soup

It’s all about the toppings! I like to keep things simple and use what I have on hand. You can add all or any of these ingredients on top to add flavor to the soup:

• Ricotta cheese: My personal favorite, I love the rich creaminess.
• Parmesan cheese: Shaved or grated parmesan cheese is always a popular choice for Italian dishes.
• Mozzarella cheese: For a mild, salty taste plus it melts into gooey deliciousness.
• Fresh herbs: Add extra flavor and make your soup beautiful with parsley or basil.

And of course serve pressure cooker lasagna soup with crusty bread or whole grain bread!

How to Store and Reheat

Store: Refrigerate soup leftovers for 2 days. Technically it can last for 3-4 days but I find pasta becomes too soggy after 2 days.

Reheat: In a microwave or small pot on the stove. You can also reheat right in Instant Pot on Sauté mode if you are planning to consume all the leftovers. It’s best practice to reheat only what you will eat.

Freeze: I don’t recommend to freeze this soup as noodles become mushy once thawed.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot bolognese
• Instant Pot ground beef stroganoff
• Instant Pot chicken pasta
• Instant Pot spaghetti
• Instant Pot goulash

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot vegetable soup
• Instant Pot minestrone soup
• Instant Pot potato soup

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Instant Pot Lasagna Soup

Easy Instant Pot Lasagna Soup recipe with all the comforting flavors and far less work than a lasagna. On your table in just over 30 minutes!

Course Soup and Stew

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Pressure Up&Down Time 15 minutes minutes

Total Time 33 minutes minutes

Servings 8 servings

Calories 278kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 pound ground beef extra lean
• 15 ounces can diced tomatoes low sodium
• 2 cups marinara sauce
• 6 cups chicken broth low sodium
• 8 lasagna noodles broken into pieces
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/3 cup Parmesan cheese grated
• 1/4 cup parsley or basil finely chopped
• Ricotta cheese, parmesan cheese, parsley or basil for serving

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and ground beef. Saute for 7-10 minutes, stirring often and breaking meat into small pieces. Meat should not be browned. Press Cancel.
• Add diced tomatoes, marinara sauce, broth, lasagna noodles, Italian seasoning, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add Parmesan cheese, parsley or basil, stir the soup and I recommend to let it sit for 10-15 minutes uncovered or half way covered to allow the flavors to meld, if you have time.
• Garnish individual bowls of soup with more Parmesan cheese, ricotta cheese and more parsley or basil. Serve hot with a slice of bread.

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 278kcal | Carbohydrates: 31g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 539mg | Fiber: 3g | Sugar: 5g

The post Instant Pot Lasagna Soup appeared first on iFoodReal.com.

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles. Topped with cheese and tomato sauce, then baked until gooey perfection.

We also love these zucchini roll ups!

What Are Chicken Lasagna Roll Ups?

I’m not going to pretend it’s your next 30 minute dinner idea, but chicken lasagna roll ups are quite easy. That’s why if 12 roll ups is too much, just freeze the leftovers and save time. Plus, most lasagna pasta comes in a package of 12.

Lasagna roll ups turn a layered dinner into individual servings with just as much flavor. The filling is rolled into each pasta sheet, then topped with sauce and bubbly cheese. They’re fun, bake faster, and easier to serve!

Why You’ll Love This Recipe

• Delicious: The mix of pasta, cheese, and meat add layers of flavor everyone will love.
• Extra veggies: I gave this healthy lasagna a vegetable boost with the addition of spinach and artichokes.
• Versatile: Pasta recipes are known for their versatility. These lasagna roll-ups are not only cozy and delicious, but incredibly easy to make your own. From the noodle, sauce, meat, and veggies, the options are endless!
• Can be made ahead: With back to school in full swing, you can never have too many quick and easy meals. These chicken lasagna rolls are a freezer-friendly, healthy dinner you can count on.

My family already loves my Instant Pot lasagna, so I’m not surprised they love this too.

And if you would like to skip pasta but enjoy the taste of lasagna, try my zucchini lasagna!

Ingredients for Chicken Lasagna Rolls

Here’s a quick overview of what you’ll need to make these fun chicken lasagna roll ups.

• Lasagna noodles: You can choose from regular, whole wheat or brown rice pasta.
• Chicken: I often use Instant Pot shredded chicken breast. You can also use pan fried chicken breast or slow cooked chicken breast, or store bought rotisserie chicken can really save time but I would add less salt to the sauce for that option.
• Artichoke hearts: I used canned artichokes in water. If they are packed in oil be sure to drain well. Frozen artichokes work too, but thaw first.
• Spinach: I recommend fresh baby spinach. You can use frozen spinach, allow it to thaw and squeeze all the excess liquid.
• Aromatics: Onion and freshly minced garlic help make the sauce rich and flavorful.
• Flour: Added to thicken the sauce. Regular, whole wheat or gluten-free flour can be used.
• Milk: Use your milk of choice, regular or plant based.
• Tomato sauce: I used plain tomato sauce from a can. You can also add marinara sauce or another pasta sauce you like.
• Mozzarella cheese: I love mozzarella cheese for this dish, but cheddar cheese works well too.
• Spices: Salt and pepper.
• Oil: Use a neutral oil like avocado oil or olive oil to sauté aromatics.

How to Make Chicken Lasagna Roll Ups

This chicken lasagna roll ups recipe has a few steps to it, but I promise it’s easy! Here’s a quick overview complete with pictures.

There is a full recipe card below.

• Cook lasagna noodles: Follow package instructions and cook lasagna noodles al dente. Drain, carefully lay noodles flat on parchment paper, and cover with a towel. Set aside.
• Make sauce base: Heat a large skillet and coat with oil. Sauté garlic and onion on medium heat for 3-4 minutes, then add flour and stir to combine.
• Finish the sauce: Add milk, salt, and pepper to the skillet. Stir, bring to a light boil then simmer on low until sauce has thickened.

• Add chicken and artichokes: Add artichokes and shredded chicken to the sauce and stir. Bring to a boil, reduce heat and simmer for 2-3 minutes uncovered.
• Stir in spinach: Turn off heat, add spinach, and stir to combine.
• Prep: Preheat your oven to 350 F. Use a spatula to evenly spread 1 cup of tomato sauce over the bottom of a large baking dish. Set aside.

• Add filling mixture to lasagna noodles: Scoop 1/3 cup of chicken artichoke mixture onto one end of each pasta sheet, then sprinkle with 1 tablespoon of cheese. Repeat with remaining pasta and filling.
• Roll: Starting with the filled end, carefully roll each chicken lasagna roll. Place the roll, seam-side down, tightly in the prepared baking dish. I had 2 rows of 6 rolls each.
• Add toppings: Pour remaining tomato sauce and cheese on top, distributing evenly among all rolls.
• Bake: Leave the dish uncovered and bake for 30 minutes. Then let them rest covered for 10 minutes, serve hot and enjoy!

Tips for Best Results

Here are some pro tips for the best chicken lasagna rolls.

• Don’t overcook lasagna noodles: Boil lasagna sheets until al dente, even slightly undercooked is OK. They will continue to cook in the oven and you don’t want them mushy!
• Be cautious with salt: From sauce, to cheese, to chicken, to artichokes, everything has sodium. Taste test the sauce first and then add salt, especially if you use rotisserie chicken.
• About rolling the noodles: Roll them not too lose so roll-ups fall apart but not too tight so you squeeze out the filling.
• Don’t skip resting: It’s always good to let Italian recipes rest for a few minutes, the sauce will thicken and the noodles will soak up more sauce. For this recipe, resting also allows your roll ups to firm up a bit.
• If you have filling leftovers: You can spread leftover filling on the bottom of the dish around the roll-ups, or cook spaghetti, mix with the filling, and enjoy another delicious meal!
• Using raw chicken: My original recipe called for diced raw chicken. I updated the recipe and shortened the cooking time so you can use pre-cooked chicken or leftover chicken. You can use fresh chicken and cook the sauce for 20 minutes if you’d like.
• Using alfredo sauce: Make chicken alfredo lasagna rolls using my healthy alfredo sauce. It may curdle during prolonged baking because it’s made with yogurt, therefore bake roll ups for only 15 minutes. Let them stand covered longer, about 15 minutes as well.

Serving Recommendations

I love serving these lasagna roll-ups with a simple green salad or roasted vegetables and crusty bread.

For salads, we love the classics like healthy Caesar salad, a simple butter lettuce salad, or cucumber and tomato salad. Or add more Italian flair with an Italian chopped salad.

Green veggies make a great side dish for lasagna. Sautéed broccoli with tomatoes, oven roasted asparagus, and garlic green beans are super easy to make. But really, the sky is the limit so serve with your favorite seasonal vegetables.

Can I Make Them Ahead of Time?

Up to 2 days ahead: Prepare as per recipe but don’t bake, cover with plastic, and refrigerate for up to 2 days. Let it sit for 30 minutes at room temperature and bake. You may need to bake it 10-15 minutes longer since it’s cold.

As a freezer meal: Assemble, tightly wrap with one layer of plastic, then a few layers of aluminum foil. You can freeze them for up to 3 months, then thaw in the fridge overnight and bake as per instructions adding 15 minutes.

How to Store

Store: Cooled roll ups can be placed in an airtight container and kept in the refrigerator for up to 5 days.

Freeze: Leftover lasagna rollups will keep in the freezer for up to 3 months.

FAQs

Need even more dinner ideas? Check out these roundups with healthy chicken recipes and healthy pasta recipes!

More Pasta Recipes to Try

• Healthy chicken alfredo
• Healthy Tuscan chicken pasta
• Healthy baked chicken parmesan
• Kale turkey pasta bake
• Instant Pot lasagna soup

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Artichoke Chicken Lasagna Roll Ups

These Chicken Lasagna Roll Ups are made with lighter sauce, artichoke hearts and spinach filling, then wrapped in your choice of lasagna noodles.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 roll ups

Calories 228kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Baking dish

Ingredients

• 12 lasagna noodles regular, whole wheat or brown rice pasta
• 2 cups cooked chicken shredded or chopped
• 2 cups artichoke hearts well drained and chopped
• 2 cups spinach chopped
• 2 garlic cloves minced
• 1 medium onion finely chopped
• 3 tablespoons flour regular, whole wheat or gluten-free
• 2 cups any milk regular or plant-based
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato sauce divided
• 1 3/4 cups mozzarella cheese shredded & divided
• 1 tablespoon olive oil for frying

US Customary – Metric

Instructions

• Cook lasagna noodles as per package instructions, drain and lay flat on parchment paper. Cover with a towel to prevent drying out and set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion, saute for 3-4 minutes. Add flour and stir until combined. Then add milk, salt and pepper; stir well and bring to a boil. Simmer it on low heat for 1 more minute or until thickened, stirring constantly.
• Add artichoke hearts and chicken and stir. Bring to a boil, reduce heat to low and simmer sauce for 2-3 minutes uncovered, while stirring often. You can also add raw cubed chicken and simmer for 15 minutes. Turn off heat, add spinach and stir to combine.
• Preheat oven to 350 degrees. Spread 1 cup of tomato sauce at the bottom of large 9×13 baking dish. Set aside.
• Fill each pasta sheet with 1/3 cup of chicken artichoke mixture and top with 1 tablespoon of cheese. Repeat with remaining pasta and filling. Roll each chicken lasagna roll and place tightly in a baking dish. I ended up with 6 rolls in 2 rows.
• Top with remaining 1 cup of tomato sauce and 1 cup of cheese, distributing evenly among all rolls. Bake uncovered for 30 minutes. Then remove from the oven, cover and let stand for 10 minutes.
• Serve hot with a simple green salad or roasted vegetables and crusty bread.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze leftovers for up to 3 months.
• Freezer meal: Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 15 minutes.

Nutrition

Serving: 1 roll up | Calories: 228kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 292mg | Fiber: 3g | Sugar: 4g

The post Artichoke Chicken Lasagna Roll Ups appeared first on iFoodReal.com.

Chicken Alfredo Spaghetti Squash is a savory low carb, gluten-free dinner filled with rich, creamy flavor. It’s easy comfort food perfect for weeknights and special occasions.

Also try my other spaghetti squash boats recipes like Tex Mex stuffed spaghetti squash and butter chicken spaghetti squash.

Fall marks squash season! Spaghetti squash chicken alfredo is true fall comfort food made in a healthy way! It is an old recipe of mine from 2017 that I have retested and updated with new photos.

This lighter take on chicken alfredo is every bit as indulgent as the classic Italian dish. The boats are filled with spaghetti squash strands, juicy chicken, and homemade sauce, they’re delicious!

Why You’ll Love This Recipe

• Full of flavor: Heavy cream is substituted for healthier Greek yogurt. But I promise, the taste remains creamy! My healthy alfredo sauce is full of garlic and freshly grated Parmesan cheese flavors.
• Lower in carbs: In this recipe, tender spaghetti squash noodles replace traditional pasta.
• Extra vegetables: With spaghetti squash alfredo you get all the creamy sauce, chicken, and cheese with an extra serving of veggies aka spaghetti squash.
• Can be made ahead: This recipe is meal prep friendly and great for busy weeknights or healthy lunches. Make all components ahead for easy assembly, or assemble as per the recipe, refrigerate, and reheat.

Ingredients for Chicken Alfredo Spaghetti Squash

Here’s a short list of everything you’ll need to make chicken alfredo spaghetti squash. You most likely have most of these wholesome ingredients already.

• Spaghetti squash: The recipe calls for 1 medium spaghetti squash. You can also use 2 smaller spaghetti squash.
• Chicken: I use Instant Pot shredded chicken breast. You can also use store bought rotisserie chicken (add less salt to the sauce then), or pan fried chicken breast or slow cooked chicken breast.
• Garlic cloves: Use fresh garlic cloves for more flavor.
• Oil: You’ll need a bit of oil to sauté the garlic, I like avocado oil or olive oil.
• Chicken broth: Low sodium chicken broth or chicken stock is used as the liquid for the sauce.
• Cornstarch: Thickening the sauce with cornstarch yields the right consistency, without losing flavor.
• Spices: A dash of salt and pepper to taste.
• Parmesan cheese: Freshly grated parmesan cheese from a block is always best for flavor and texture.
• Greek yogurt: I swap heavy cream for Greek yogurt or plain regular yogurt to make a thick and creamy sauce. I recommend full fat or low fat yogurt, fat free yogurt will curdle from the heat.
• Mozzarella cheese: Top with cheesy mozzarella. Freshly grated is best, pre-packaged cheese has anti-caking agents which don’t melt as nice.

How to Cook Spaghetti Squash

First step is roasting the spaghetti squash. Start by preheating your oven to 375 F, and lining a baking sheet with parchment paper.

• Cut spaghetti squash: Cut the squash in half lengthwise. If you’re nervous, here’s a quick tutorial on how to safely cut spaghetti squash. The key is to use a very sharp knife, I love my Henckels chef’s knife.
• Scoop out the seeds: Use a big spoon to scoop out the seeds from the inside of the squash.
• Bake: Place spaghetti squash halves cut side down on the prepared baking sheet, poke skin with a fork, and bake for 30-40 minutes. The skin should be dark and glossy.
• Cool: Remove baking sheet from the oven, and cool squash for about 15 minutes while you make the filling.

How to Make Spaghetti Squash Chicken Alfredo

Here’s an easy-to-follow photo overview of how to make the filling for chicken alfredo spaghetti squash.

There is a full recipe card below.

• Make alfredo sauce: First, sauté garlic in a large non-stick skillet until fragrant. Then add chicken stock, cornstarch, salt and pepper. Bring to a boil and simmer until the sauce has thickened. Remove from heat, add Parmesan cheese and whisk until cheese has melted.
• Add yogurt: Next, add Greek yogurt to the pan and stir well until smooth.
• Add chicken to the sauce: Stir in the pre-cooked shredded chicken into the sauce, stirring well.

• Shred spaghetti squash: Once squash is safe to touch, separate strands with a fork leaving them inside the shells.
• Combine: Scoop chicken alfredo sauce on top of each spaghetti squash shell. Use a fork to combine the sauce and squash strands.
• Add topping: Just sprinkle the top of each shell with 2 tablespoons of shredded mozzarella cheese.
• Bake and broil: Roast for 10-12 minutes at 375 degrees F, then broil on low for 5 minutes until tops are bubbly and golden.

Tips and Variations

Here are some helpful tips for making this spaghetti squash recipe with chicken a huge hit!

• Don’t overcook spaghetti squash: Just like regular pasta, al dente strands are best. Overcooked squash can leave the strands watery.
• Add yogurt off the heat: The yogurt should be added to the sauce last, off heat so it doesn’t curdle.
• Make it vegetarian: For a savory vegetarian dish simply omit the chicken and follow the same recipe.
• Use other winter squash: This recipe is flexible! You can roast butternut squash halves or bake acorn squash halves and then stuff with the same filling.
• Turn it into a skillet meal: Scoop out spaghetti squash strands and add them to the skillet with sauce and chicken.

What to Serve Chicken Alfredo Spaghetti Squash with?

Stuffed spaghetti squash makes a healthy meal on its own and perfect for the whole family to enjoy. Of course, you can always serve it up with a favorite veggie or leafy greens.

• Vegetables: Any roasted or sautéed veggie would make an excellent side dish. You can’t go wrong with easy sautéed zucchini, or broiled asparagus. Another delicious option is crispy air fryer broccoli.
• Salads: Depending on your appetite, you can make a heartier salad or something lighter. We love this sweet kale salad, spinach avocado salad, and brussels sprouts salad during fall and winter.
• Soup: A warm bowl of comforting soup pairs well with spaghetti squash, try some healthy pumpkin soup or classic tomato soup with breadsticks.

How to Store and Reheat

Store: Leftovers can be placed in an airtight container for 3-5 days.

Freeze: Spaghetti squash does not freeze well.

Reheat: Reheat in a microwave or in the oven covered at 375 F for 10 minutes. Don’t cook too long, sauce can separate.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash breakfast with avocado
• Ground turkey spaghetti squash
• Spaghetti squash quiche with kale
• Spaghetti squash quiche with vegetables

More Alfredo Recipes to Try

• Healthy chicken alfredo
• Instant Pot chicken alfredo

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Chicken Alfredo Spaghetti Squash

Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 331kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 1 medium spaghetti squash
• 2 large garlic cloves minced
• 1 tablespoon oil for frying
• 3/4 cup chicken broth low sodium
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup Parmesan cheese grated
• 3/4 cup plain regular yogurt or Greek yogurt
• 2 cups cooked chicken breast shredded
• 1/4 cup Mozzarella cheese shredded

US Customary – Metric

Instructions

• Preheat oven to 375 F degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30-40 minutes or until skin is dark and glossy and inside flakes with a fork. Don't overcook.
• Remove from the oven and set aside to cool down until safe to the touch, about 15 minutes.
• Meanwhile, preheat large skillet on medium heat and add oil. Add garlic and saute for 1-2 minutes, stirring frequently.
• Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for 1-2 more minutes until sauce has thickened a bit.
• Remove from the heat, add Parmesan cheese and whisk until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine.
• Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop chicken alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash.
• Top each shell with 2 tablespoons of mozzarella cheese and place in a baking dish. Bake for 10 – 12 minutes and then broil until golden.
• Stir the squash with a sauce a bit before serving and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-5 days. Do not freeze.

Nutrition

Serving: 0.5shell | Calories: 331kcal | Carbohydrates: 21g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 76mg | Sodium: 659mg | Fiber: 4g | Sugar: 8g

The post Chicken Alfredo Spaghetti Squash Boats appeared first on iFoodReal.com.

Healthy Zucchini Lasagna Rolls made with 7 simple ingredients including creamy ricotta cheese and garden zucchini. Zucchini roll ups are delicious and fun to make!

This low carb meal is a variation of my zucchini lasagna recipe with the same cheesy goodness.

Easy zucchini lasagna rolls recipe is the perfect weeknight dinner and a fun way to serve our favorite Italian dish with layers of flavor and no guilt.

We love zucchini and its many many uses. This sweet summer produce is great for baking but also a healthy pasta replacement.

During July and August, we live off of zucchini recipes like these zucchini roll ups, chicken zucchini casserole, baked zucchini fritters and ground turkey zucchini boats.

Ingredients for Zucchini Rolls

This short list of simple ingredients fill zucchini lasagna rolls with the traditional flavors everyone loves.

Exact measurements are included in the recipe card below.

• Zucchini: We swap out lasagna noodles for zucchini, a great gluten-free alternative! You’ll need 3 medium-large zucchinis and you do not need to peel them.
• Cheeses: Ricotta cheese and Parmesan cheese make up the rich two-cheese filling, then we garnish with freshly grated mozzarella cheese.
• Egg: Helps bind the cheese mixture.
• Marinara sauce: My easy homemade marinara sauce has all the herby Italian seasonings mixed right in. You can also use your favorite store-bought sauce.
• Cooked chicken: Shredded chicken is optional, I decided to mix it in for some added protein but you can leave it out and make delicious vegetable lasagna rolls.

How to Make Zucchini Lasagna Rolls

These zucchini ricotta rolls take a bit more labor and prep time, but I promise it’s not that hard and the results are worth it!

• Prep zucchini lasagna noodles: Trim both ends of the zucchini, remove the first slice and discard. Then slice lengthwise into 1/8 inch thick sheets. I find mandoline is the best way to get even slices but you can also use a y peeler or vegetable peeler. Be sure they are thin and uniform for easy rolling.
• Prep oven and cheese mixture: Set your oven to 375 F. While it heats up, add chicken, ricotta cheese, Parmesan cheese, egg, and 3/4 cup marinara sauce to a large bowl. Mix well to combine.

• Grease baking dish: Evenly coat the bottom of a 9×13 baking dish with 1/2 cup marinara sauce.
• Fill and roll zucchini: Lay zucchini slices flat on a counter or clean cutting board. Leaving the end empty, spread 1 tablespoon of ricotta filling over the zucchini and roll. Place the roll in the baking dish and repeat with remaining zucchini noodles. To keep them from unrolling, tuck them in tightly with a seam side close to each other. Once you’ve rolled them all, re-arrange them into 4 rows of 8.
• Bake: Drizzle remaining marinara sauce on top and sprinkle with mozzarella cheese. Bake uncovered for 25 minutes, the cheese will melt and sauce will bubble.
• Serve: Remove the dish from the oven and let them rest covered for 10 minutes. Serve hot.

Tips for Best Results

We all know zucchini is wonderfully versatile, check out my many healthy zucchini recipes! Here are my expert tips for the best zucchini roll ups.

• Avoid large zucchini: Large zucchinis are more watery and have large seeds.
• Slice zucchini thin: Thin slices make for easy rolling and even cooking. Using a mandoline or peeler will yield the best results, cutting by hand will result in too thick slices you won’t be able to roll and they will break.
• To roll up zucchini: Make sure to leave the end empty, this helps the roll stay intact and prevents filling from overflowing.
• No need to salt your zucchini: This great tip saves you time. The excess water from zucchini becomes part of the sauce.
• Arranging zucchini rolls ups: Place them tight first so they hold each other from unrolling, work in lines, then move them around. You can also place them seam down but be careful when removing them.
• To cook chicken: Use your personal cooking preference, leftover shredded chicken, or rotisserie chicken. My favorite quick and easy method is air fryer chicken breast.

Variations and Substitutions

• Low fat cheese: Make these roll ups even lighter with low-fat ricotta or mozzarella cheese.
• Cottage cheese: You can replace ricotta cheese with an equal amount of cottage cheese. I do recommend regular, full fat cottage cheese because low fat cottage cheese is more watery.
• Vegetarian: Follow the recipe, omit the chicken, and enjoy a meatless main dish or side dish.
• Sauce: Play with different sauces and try pasta sauce, marinara sauce, vodka sauce, healthy alfredo sauce, or spaghetti sauce.
• Use other meat: If you don’t have cooked chicken you can add protein with 1/2 pound sautéed ground chicken, ground turkey, ground pork, or ground beef. Italian sausage is fantastic too!
• Add spinach: Add extra veggies to your dinner with fresh baby spinach. Quickly sauté the spinach in a large skillet with olive oil until wilted, let cool, then combine with the ricotta mixture.
• Try with pesto: Pesto brings a nutty, garlicky kick to the dish. You can add some in with the cheese mixture and with the marinara sauce topping.

What to Serve Zucchini Lasagna Rolls with?

Lasagna rolls with zucchini are healthy, delicious, and filling, so you can serve them on their own or alongside some garlic bread to soak up all that savory sauce.

For a heartier meal we like to add a light and crisp salad. Some of our recent summer favorites are simple butter lettuce salad and tomato cucumber bell pepper salad.

How to Store and Reheat

Store: Once cooled, place zucchini lasagna roll ups in an airtight container and refrigerate for up to 5 days.

Freeze: You can try to freeze your leftovers. Squash is 90% water so I’m hesitant to freeze it as I don’t believe it would thaw well. If you try it, make sure to drain any excess liquid, freeze in an airtight container, and thaw in the fridge overnight.

Reheat: Set zucchini rolls in an oven safe dish, cover and place in the oven at 350 F for 15 minutes.

Can I Make Them Ahead of Time?

Yes, these roll ups are great for meal prep! Fill, arrange them in a casserole dish, cover, and refrigerate for up to 24 hours. When ready to serve, let them warm up on the counter for 15 minutes while you preheat the oven, then bake as per recipe.

I don’t recommend freezing uncooked zucchini rolls because they will leak too much water when thawing. Instead freeze cooked zucchini rolls, see above.

FAQs

More Lasagna Recipes to Try

• Chicken lasagna roll ups
• Instant Pot lasagna
• Instant Pot lasagna soup

More Zucchini Recipes to Try

• Zucchini potato bake
• Healthy zucchini casserole
• Parmesan zucchini sticks

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Zucchini Lasagna Rolls Recipe

Healthy Zucchini Lasagna Rolls made with 7 simple ingredients including creamy ricotta cheese and garden zucchini.

Course Dinner

Cuisine Italian

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 285kcal

Author Olena Osipov

Equipment

• Mandoline
• Baking dish
• Y Peeler

Ingredients

• 3 large zucchini
• 1 large chicken breast cooked and shredded (optional)
• 16 ounces ricotta cheese
• 2 cups mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1 large egg
• 2 cups marinara sauce

US Customary – Metric

Instructions

• Using a mandoline, Y peeler or vegetable peeler, slice zucchini into 1/8 inch thick slices lengthwise. To do so, trim both ends of zucchini and remove the first slice. Then slice it on a mandoline or hold one end in one hand and slice off the strips by holding a peeler in another hand. Be sure they are thin and uniform as possible, so we can roll them.
• Preheat oven to 375 degrees F. In a large bowl, add chicken, ricotta cheese, Parmesan cheese, egg and 3/4 cup marinara sauce. Mix well.
• Spread 1/2 cup marinara sauce at the bottom of 9×13 baking dish. Lay zucchini slice flat on a counter, spread 1 tablespoon of ricotta filling, leaving the end empty, and roll. Place in prepared baking dish. Proceed with remaining 23 roll ups, tucking them tightly with a seam side close to each other, so they don't unroll. After re-arrange them a bit in 4 rows of 8 roll ups each.
• Top with remaining marinara sauce and sprinkle with mozzarella cheese. Bake uncovered for 25 minutes or until cheese has melted and sauce is bubbling.
• Remove rolls from the oven, cover and let stand for 10 minutes. Serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. I would be hesitant to freeze it as squash consists of 90% water & isn’t a good vegetable to freeze and thaw. You can try!
• Reheat: At 350 F while covered for 15 minutes.

Nutrition

Serving: 3 rolls | Calories: 285kcal | Carbohydrates: 10g | Protein: 24g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 673mg | Fiber: 2g | Sugar: 6g

The post Zucchini Lasagna Rolls appeared first on iFoodReal.com.

Easy Caprese Pasta Salad looks and tastes like summer. Tossed together in one bowl and 20 minutes, this refreshing pasta salad is the perfect side dish or light lunch.

For another twist on the classic caprese salad, we also love baked chicken caprese and caprese pasta.

Juicy tomatoes, creamy mozzarella, and fresh basil is everything I am craving right now.

I made this caprese pasta salad recipe after a day of boating with my family, and the savory flavors were just what we needed on a hot day!

Why You Will Love This Recipe

• Summer-y: One of my favorite summer recipes! It’s bright, fresh, and one of the best ways to enjoy fresh tomatoes.
• A crowd pleaser: Caprese pasta salad has always been a potluck favorite. It’s delicious warm or cold with a burst of flavor that goes with anything.
• So easy: One of the easiest salad recipes out there. Cook the pasta, add all ingredients to a large bowl, and toss. That’s it!
• Make ahead and easy to transport: Make this simple salad the day before your picnic, BBQ, or gathering. Store it in the fridge and let the flavors mingle or keep the dressing separate and assemble just before serving.

What Is Caprese?

The caprese salad is named after the island of Capri. It became super popular for its fresh Italian flavors of tomato, basil, and mozzarella cheese. Originally created as an appetizer but so incredibly delicious, it has inspired many more recipes.

This pasta salad combines the classic Italian taste with your favorite pasta and drizzled with a light vinaigrette, these bright flavors belong on your table this summer!

Ingredients for Caprese Pasta Salad

You’ll need a small list of seasonal ingredients and pantry staples to make this caprese pasta salad recipe.

• Uncooked pasta: I love bowtie pasta or farfalle pasta because the dressing can squeeze into the small crevices.
• Grape tomatoes: Adds juicy sweetness to the salad. I had grape tomatoes on hand, you can also use cherry tomatoes.
• Garlic cloves: I highly recommend fresh minced garlic, minced garlic in a jar doesn’t have the real fresh flavor.
• Olive oil: Extra-virgin olive oil is a traditional Italian ingredient with the best flavor for salad dressings.
• White wine vinegar: For tangy flavor.
• Seasonings: Salt and pepper to taste.
• Bocconcini: I like to use bite-sized bocconcini pearls or cocktail bocconcini. You can substitute with diced mozzarella balls or fresh mozzarella log.
• Fresh basil leaves: For garnish, color, and taste.

How to Make Caprese Pasta Salad

Caprese pasta salad is a breeze to make in just 20 minutes! Here’s a quick overview, there is also a full recipe card below.

• Cook pasta: Add cold water and a pinch of salt to a pot, bring to a boil then add pasta. Cook for 8-10 minutes until al dente, stirring occasionally.
• Make vinaigrette: While pasta is cooking, add olive oil, vinegar, garlic, salt and pepper to a large bowl and whisk. Then add tomatoes and stir to combine.
• Marinate pasta: Drain pasta and immediately add the warm pasta to the bowl with the tomatoes. Stir to combine and let salad sit for 20 minutes. This allows pasta to marinate and cool off.
• Finish the salad: Add bocconcini and basil, give it one more stir and enjoy!

Tips for Best Results

Here are my top tips to make a simple caprese pasta salad the most flavorful!

• Cook pasta al dente: To ensure the pasta isn’t mushy, especially if you are making it ahead of time.
• Don’t rinse cooked pasta: Adding warm pasta to the bowl helps makes it soak up more flavors of garlic and olive oil.
• Chop some of the tomatoes: Grape and cherry tomatoes are small, but I like to halve the bigger ones to add more flavor to the salad with their juices and ensure uniform bite sized pieces.
• Chop large size mozzarella: If you have larger mozzarella cheese, chop it into bite-sized pieces for even distribution.
• Add cheese to cold pasta salad: The cheese is added just before serving, once the pasta has cooled, so it does not melt.

Variations and Subtitutions

Here are some fun mix-ins you may like to try!

• Add balsamic vinegar: A drizzle of balsamic vinegar adds a sweet and sour taste. White balsamic vinegar would maintain the nice color of the pasta salad, but it’s hard to come by. You can use regular balsamic vinegar, just be ready for color change.
• Fresh mozzarella substitute: Try fresh, quality chunky feta cheese or goat cheese.
• Types of tomatoes: Add a rainbow of colored tomatoes for more color. You can also slice up bigger tomatoes like roma tomatoes, beefsteak tomatoes or tomatoes on the vine.
• Add protein: Make it a heartier salad with canned tuna along with some olives. Or use up some leftover grilled chicken.
• Use any small pasta: The dressing will stick to any small pasta with texture like penne, fusilli, rigatoni, or rotini pasta. You can also use gluten-free pasta, just be sure to follow package instructions for al dente.
• Basil substitute: Fresh lemon thyme or mint adds amazing bright flavor.
• Add more vegetables: Avocado, bell peppers, sliced raw zucchini or mushrooms would all be amazing additions to this summer salad.
• Add basil pesto: 3-4 tablespoons adds a rich, earthy taste.

What to Serve Caprese Pasta Salad with?

Caprese pasta salad is incredibly versatile! It’s great for sharing so you can double the recipe for your next potluck, it’s satisfying and filling on its own for a quick and easy lunch, and it’s the perfect side dish to almost any entrée.

Our personal favorites to serve with the salad are bruschetta chicken, baked chicken caprese, spinach feta burgers, grilled chicken burgers, and Greek chicken kabobs.

How to Store

Store: Leftovers should be kept in a glass airtight container and stored in the refrigerator. Basil turns black and tomatoes release juices with time, so I would say 3 days is most optimal although I don’t believe it would last that long because it is so good!

Freeze: I do not recommend freezing any pasta salad because the tomatoes, cheese, and pasta will not thaw well.

FAQs

More Pasta Salad Recipes to Try

• Healthy pasta salad
• Mediterranean pasta salad
• Mediterranean orzo pasta salad
• Italian pasta salad
• Tomato pasta salad
• Healthy tuna pasta salad

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Best Caprese Pasta Salad Recipe

Easy Caprese Pasta Salad looks and tastes like summer. Made in one bowl in 20 minutes, this pasta salad is perfect side dish or light lunch.

Course Salad

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 347kcal

Author Olena Osipov

Ingredients

• 8 ounces pasta uncooked (2 cups)
• 3 cups grape tomatoes half of them cut in halves
• 2 garlic cloves grated
• 1/3 cup olive oil extra virgin
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 7 ounces cocktail bocconcini or bocconcini pearls
• Handful fresh basil finely chopped

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add pasta. Cook until al dente, stirring occasionally, for about 8-10 minutes.
• While pasta is cooking, in a large bowl add olive oil, vinegar, garlic, salt and pepper. Whisk. Add tomatoes and stir to combine.
• Drain pasta and add warm pasta (no need to rinse it with cold water) to a bowl with tomatoes. Stir and let it sit to marinate and cool off for 20 minutes.
• Add bocconcini and basil, stir and serve.

Notes

• Store: Refrigerate pasta salad covered for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” olive oil.
• Freeze: Do not freeze pasta salad.

Nutrition

Calories: 347kcal | Carbohydrates: 32g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 224mg | Fiber: 2g | Sugar: 3g

The post Caprese Pasta Salad appeared first on iFoodReal.com.

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Perfect for tomato season and bursting with classic Italian flavors.

Other quick and easy pasta recipes we love are pasta with zucchini and tomatoes and cottage cheese pasta.

Welcome tomato season with delicious caprese pasta! This 15 minute meal makes the perfect light and quick dinner without heating up the kitchen! Add a simple lettuce salad and enjoy a healthy weeknight meal that screams summer!

It’s also great for feeding a crowd as everyone loves the combination of juicy tomatoes, creamy mozzarella, and fresh basil. Vegetarian pasta caprese was a hit with my boys, so was baked chicken caprese and caprese chicken skillet.

I love serving pasta caprese on its own or with yogurt marinated chicken or grilled chicken thighs.

Ingredients for Caprese Pasta

Caprese pasta recipe contains simple ingredients with the light and refreshing taste of caprese pasta salad!

• Uncooked spaghetti: I personally like spaghetti caprese, or even angel hair pasta because they both cook quickly.
• Olive oil: Extra virgin olive oil has the best flavor and yields a good pasta sauce texture.
• Fresh garlic cloves: Use fresh minced garlic. I don’t recommend jarred minced garlic. This dish relies on fresh garlic flavor a lot!
• Seasonings: Simple and flavorful, all you need is Italian seasoning, salt, and pepper.
• Tomatoes: Fresh from your garden, or local farmer’s market. Roma tomatoes or vine tomatoes are best for pasta sauces. Cherry tomatoes and grape tomatoes would work too.
• Mozzarella cheese: Adds creamy bites to pasta caprese. You can cube fresh mozzarella cheese or buy fresh mozzarella pearls from the deli.
• Fresh basil: A final burst of color, freshness, and taste.

How to Make Caprese Pasta

You are just 4 simple steps away from the easiest pasta dinner! Here’s how to make caprese pasta.

There is also a full recipe card below.

• Cook pasta: In a large pot add cold water, a pinch of salt, and spaghetti; then bring to a boil. Cook until al dente, stirring occasionally, for about 8-10 minutes, then drain.
• Heat aromatics: While your noodles cook, preheat a large skillet on low heat. Add olive oil, garlic and Italian seasoning and cook for 30 seconds to 1 minute. Stir constantly so garlic does not burn.
• Finish the pasta sauce: Add tomatoes, salt and pepper to the skillet and stir. Let it simmer for 2-3 minutes.
• Combine remaining pasta ingredients: Turn off heat, add cooked spaghetti, then use tongs to gently mix until nicely coated in sauce. Add cubed mozzarella and gently stir again. Garnish with fresh basil leaves and serve tomato mozzarella pasta hot.

Tips for Best Results

Here are some helpful tips for this refreshing caprese pasta recipe.

• Cook pasta al dente: The texture should have a slight chew, you don’t want it undercooked and crunchy or overcooked and mushy. The average time for al dente pasta is 8-10 minutes, depending on type, make sure to plan ahead and follow package instructions.
• Transfer spaghetti fresh from the pot: Don’t drain it in colander and let it sit, this will cause the noodles to stick and you’ll lose that perfect texture. I like to grab spaghetti with the tongs, dripping some of that cooking liquid into the skillet making for the most saucy and fresh pasta caprese.
• Reserve pasta water: This dish is quite saucy, but it’s always a good idea to set aside some pasta water just in case you want more.
• Use fresh ripe tomatoes: Juicy is best. I used Roma tomatoes, so they can release juices and make the sauce right in the skillet.
• Use quality olive oil: It’s essential when making such a simple dressing.
• Add cheese last: The mozzarella will soften as you toss everything together. Add it at the very end with heat off, so it doesn’t melt completely.
• Serve immediately: This caprese pasta recipe tastes best fresh, when it’s most saucy!

What Do I Serve Pasta Caprese with?

This bright and tangy caprese pasta will be a summertime favorite, or anytime. It’s super easy to make with fresh ingredients, no oven, and ready in no time. The options are endless and the reviews will be 5 stars!

When I want to keep it super simple, I toss together a healthy Caesar salad and add crusty bread to soak up the sauce.

For a more filling dinner, some grilled chicken breast and grilled vegetables with balsamic marinade really hits the spot.

And when we have friends over for wine, I like to serve it alongside air fryer chicken wings.

How to Store

Store: Place spaghetti leftovers in an airtight container and store in the fridge for up to 2-3 days.

Freeze: I do not freeze pasta, I find it goes soggy when thawed.

FAQs

More Easy Recipes to Try

• Easy spaghetti recipe
• Healthy pesto pasta
• Tomato mozzarella salad
• Chicken tomato recipe
• Zucchini tomato bake
• Zucchini ricotta pasta

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Caprese Pasta

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Easy vegetarian weeknight meal!

Course Dinner

Cuisine Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 347kcal

Author Olena Osipov

Ingredients

• 8 ounces spaghetti uncooked
• 1/4 cup olive oil extra virgin
• 4 large garlic cloves thinly sliced
• 2 teaspoons italian seasoning
• 4 large roma or on the vine tomatoes cubed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 ounces fresh mozzarella cheese cubed
• 3 tablespoons fresh basil finely chopped

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add spaghetti. Cook until al dente, stirring occasionally, for about 8-10 minutes.
• Meanwhile, preheat large skillet on low heat and add olive oil, garlic and Italian seasoning. Cook for 30 seconds to 1 minute, stirring constantly.
• Add tomatoes, salt and pepper; stir and simmer for 2-3 minutes. Turn off heat and add cooked and drained spaghetti. Mix gently with tongs to coat in sauce. Add cubed mozzarella, give a few more gentle stirs and garnish with basil.
• Serve immediately while hot, on its own or with caprese chicken.

Video

Notes

• Store: Refrigerate spaghetti in an airtight container for up to 2-3 days.
• Freeze: Do not freeze as pasta generally does not freeze well.

Nutrition

Calories: 347kcal | Carbohydrates: 32g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 436mg | Fiber: 2g | Sugar: 3g

The post Caprese Pasta appeared first on iFoodReal.com.

Baked Chicken Caprese combines the fresh Italian flavors of tomato, basil, and mozzarella cheese. This delicious skillet recipe is ready in less than 40 minutes!

If you love the sweet flavor of tomatoes, try caprese chicken zucchini tomato skillet and chicken with tomatoes recipe.

What Is Baked Chicken Caprese?

Baked chicken caprese is inspired by one of my favorite Italian appetizers, the caprese salad.

Perfectly seasoned chicken breasts are topped with melted mozzarella cheese and vibrant tomatoes, then drizzled with a sweet and tangy balsamic glaze, and garnished with fresh basil.

This caprese chicken is an easy but fancy chicken recipe that will always impress!

Other delicious twists on the caprese salad are caprese pasta salad and caprese pasta.

Ingredients for Chicken Caprese

You’ll need a small handful of simple ingredients to make flavorful baked chicken caprese.

• Chicken breasts: 4 boneless skinless chicken breasts, they can be different sizes because we will be pounding them. You can also swap with boneless skinless chicken thighs.
• Italian seasoning: Adds a ton of flavor. Homemade Italian seasoning is my go-to and takes 5 minutes to combine, but store bought is good too.
• Olive oil: For frying chicken, I love the traditional taste of extra virgin olive oil.
• Fresh mozzarella cheese: Thinly sliced for the perfect melty topping.
• Tomatoes: You can use any ripe, vibrant tomatoes like garden tomatoes, Roma tomatoes, or tomatoes on the vine.
• Balsamic glaze: The depth of flavor is perfect for drizzling over chicken caprese. Balsamic vinegar can also be used.
• Seasoning: A pinch of salt and pepper to taste.
• Fresh herbs: Garnishing with fresh basil is a must for any caprese recipe.

How to Make Chicken Caprese

Make baked chicken caprese in 4 simple steps. Here is a quick overview, there is a full recipe card below.

• Tenderize chicken breasts: Start by preheating your oven to 400 F. Place chicken breasts on a cutting board, cover with plastic wrap and pound lightly using a meat mallet or rolling pin.
• Season chicken: Sprinkle both sides of each chicken breast with salt, pepper and Italian seasoning.
• Sear chicken: In a hot cast iron skillet add olive oil and swirl to coat. Add chicken breasts and cook for 3-4 minutes per side or until golden brown.
• Bake: Transfer skillet with chicken to the preheated oven and bake for 15 minutes. Then remove and top each chicken breast with mozzarella cheese, I put two slices on each. Then place tomato slices on top.
• Melt cheese: Place skillet back in the oven and bake for 5 minutes until cheese is melted. Then broil for a few more minutes if you like your tomatoes more wilted.
• Garnish and serve: Remove from oven and let it rest for 5-10 minutes. Drizzle caprese chicken with balsamic glaze, garnish with fresh basil leaves, and serve hot with a simple side dish.

Tips for Best Results

Here are my top tips for this amazing chicken caprese recipe.

• If using chicken thighs: You can skip pounding. Start by seasoning the chicken thighs and follow the same instructions.
• If you don’t have cast iron skillet: Use a regular frying pan to sear the chicken, then transfer to a baking pan and bake.
• Don’t skip resting: To prevent dry chicken, let oven baked chicken breast rest before serving. This will lock in the juices and flavor before slicing.

Variations

Here are some easy ways to get creative and add even more flavor to this chicken caprese recipe.

• Make stuffed chicken breast: Butterfly each chicken breast leaving one edge intact. Then place mozzarella cheese and tomatoes inside before baking.
• Add pesto: Add a nutty, garlic taste by spreading some pesto on top of the chicken before adding cheese and tomato.
• Use sun-dried tomatoes instead: Sun-dried tomatoes would add a naturally sweet, tangy flavor to this caprese chicken recipe.
• Grill the chicken: We love grilled chicken in the summer. Follow the same instructions but cook the chicken on the grill instead of the oven. It’s just as easy and delicious as bruschetta chicken, and perfect for sharing!
• Make caprese chicken sandwich: A great lunch option! Toast a piece of your favorite bread and place a piece of baked chicken caprese on top.
• Add some pasta: Make a full Italian meal and add this dish to pasta.
• Use cherry tomatoes: If you have cherry tomatoes on hand feel free to use them, you don’t even have to cut them first.

What to Serve with Chicken Caprese?

Easy baked chicken caprese is a healthy, one pan meal that pairs well with so many sides.

It sits beautifully next to roasted asparagus, healthy Caesar salad, Instant Pot baked potatoes, zucchini tomato bake or tomato mozzarella salad.

Another great option is to serve this delicious chicken beside or on top of rice, quinoa, spaghetti, or spaghetti squash noodles.

How to Store

Store: Store leftover chicken in an airtight container for up to 3 days. I prefer to store chicken breasts whole to retain the most moisture.

Reheat: For best results, heat oven to 350 F, place chicken in a casserole dish, and reheat. You can also microwave until just warm.

Freeze: Cool baked caprese chicken completely and freeze in an airtight container for up to 3 months. I recommend removing the tomato before freezing as it will turn mushy when thawed.

Thaw in the fridge overnight or on a counter for a few hours. Top with fresh tomato and heat in oven.

FAQs

More Chicken Recipes to Try

• Mediterranean chicken skillet
• Pesto chicken
• Baked chicken and peppers
• Grilled bruschetta chicken

Print

Baked Chicken Caprese

Baked Chicken Caprese is delicious skillet recipe with fresh Italian flavors ready in less than 40 minutes!

Course Dinner

Cuisine Italian

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 30 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 543kcal

Author Olena Osipov

Equipment

• Cast iron skillet

Ingredients

• 4 large boneless skinless chicken breasts 2 pounds
• 2 teaspoons Italian seasoning
• Pinch salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil extra virgin
• 8 ounces fresh mozzarella sliced into 8 rounds
• 3 large tomatoes sliced into 8 rounds
• Handful fresh basil finely chopped
• 4 tablespoons balsamic glaze

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Place chicken breasts on a cutting board, cover with a plastic wrap and pound lightly with a meat mallet or rolling pin until even thickness.
• Sprinkle each chicken breast with salt, pepper and Italian seasoning evenly on both sides.
• Preheat large cast iron skillet on medium heat and swirl olive oil to coat. Add chicken breasts and cook for 3-4 minutes per side or until golden brown.
• Transfer skillet with chicken to the oven and bake for 15 minutes. Remove from the oven and top each chicken breast with 2 slices of mozzarella cheese followed by tomato slices on top.
• Bake for another 5 minutes and broil for a few more minutes, if you wish, to get tomatoes more wilted.
• Drizzle with balsamic glaze, garnish with basil and serve hot.

Video

Notes

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.

Nutrition

Calories: 543kcal | Carbohydrates: 14g | Protein: 62g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 625mg | Fiber: 2g | Sugar: 7g

The post Baked Chicken Caprese appeared first on iFoodReal.com.

Italian Chopped Salad is loaded with crunchy vegetables, salami, cheese, and beans, then tossed with flavorful homemade Italian dressing.

Warm weather is the perfect time for cold salads like Italian pasta salad, traditional Greek salad, or lettuce salad recipe.

Why You Will Love This Recipe

This incredible Italian chopped salad is a must for summertime!

• It’s hearty: The scrumptious combination of savory meats and cheeses with crisp, juicy vegetables drizzled with Italian salad dressing made with flavorful herbs. It is one of my favorite healthy salad recipes.
• Quick: This Italian salad recipe is ready to eat in only 20 minutes.
• Crowd pleaser: Everyone loves Italian food and Olive Garden. Italian chopped salad will be a favorite at any summertime get together!
• Make it ahead: If you’re heading to a picnic or backyard barbecue, you can prep the salad ahead of time and just assemble and go.
• Versatile: Serve Italian chopped salad on its with a slice of crusty bread, along grilled chicken breast or grilled salmon, or with any Italian dish.

Ingredients for Italian Chopped Salad

If you love salad with all the things, this Italian chopped salad recipe is for you! Plus one of the best things about chopped salad is you can leave in what you want, omit what you don’t, or even add to it.

• Lettuce: I like the crunch of iceberg lettuce for this Italian salad. But you could mix it with Romaine lettuce or other lettuce, if you prefer.
• Genoa salami: Adds lots of flavor and texture to the salad, not to mention some filling protein.
• Garbanzo beans: I love using Instant Pot chickpeas but you can use canned chickpeas.
• Fresh mozzarella pearls: You can use cubed fresh mozzarella cheese but I love the taste and size of the mini bocconcini.
• Juicy cherry tomatoes: Add a burst of juicy sweetness to Italian chopped salad. Substitute with grape tomatoes.
• Red onion: For additional crunch and savory zest.
• English cucumber: Crisp and refreshing, it adds the perfect balance.
• Pepperoncini: Feel free to use other marinated hot peppers, but I find pepperoncini is the perfect balance of hot and sweet. And not overly spicy!

Homemade Italian Dressing

This simple and delicious homemade Italian vinaigrette can be used for any salad. You can also use store-bought salad dressing, but this one is a breeze to make and tastes much better in this Italian chopped salad recipe!

• Extra virgin olive oil
• Red wine vinegar
• Honey
• Dijon mustard
• Fresh lemon juice
• Italian seasoning and salt

How to Make Italian Chopped Salad

Here is how to make Italian chopped salad that comes together in about 20 minutes! It’s perfect for healthy lunch or a simple dinner.

Combine dressing ingredients: In a large measuring cup, add the olive oil, red wine vinegar, honey, Dijon mustard, water, fresh lemon juice, Italian seasoning, and salt.

Whisk the dressing: To fully combine and emulsify the dressing, whisk it vigorously. You should have about 1 cup total. Now set it aside.

Prepare the vegetables and meat: Chop up the lettuce into shreds and thinly slice the salami and pepperoncini. Then cut the cucumber into small wedges or dice it. Half the cherry tomatoes and dice up the onion.

Assemble the salad: Now place the chopped lettuce into a large bowl and arrange the rest of the salad ingredients on top. Then drizzle the Italian dressing over the salad and toss everything together right before serving.

Tips for Best Results

Here are my top tips for the best Italian chopped salad recipe!

• Dry lettuce thoroughly: Nothing ruins a good salad quicker than soggy lettuce. Use a salad spinner or pat dry with a paper towel before assembling the salad.
• Evenly chopped ingredients: Be sure to cut all ingredients in same size pieces. It ensures you get a good variety in each bite!
• Freshly ground black pepper: After tossing Italian chopped salad, make it restaurant worthy with a few shakes of freshly ground black pepper on top.

Variations

use what you have on hand and make this Italian salad recipe your own!

• Beans: Swap out the chickpeas for a can of drained white beans.
• Cheese: Small cubes of provolone cheese or freshly grated Parmesan cheese can be used in place of mozzarella balls.
• Meat: Swap out the salami for chopped turkey, prosciutto or ham.
• Additional vegetables: Sun dried tomatoes, roasted red peppers, or canned chopped artichoke hearts would be delicious additions. Kalamata olives would be great, too!
• Crunch: Add some homemade sourdough croutons for even more crunch.
• Fresh herbs: I love to add fresh basil or fresh parsley to salads for extra flavor and nutrition boost.

What to Serve Italian Chopped Salad with?

This Italian chopped salad is always a favorite with the family and is great to serve with chicken, seafood, pasta or big pot of soup.

• Instant Pot Italian chicken breasts
• Minestrone soup
• Instant Pot Zuppa Toscana
• Instant Pot lasagna
• Warm pasta
• Simple spaghetti recipe

How to Store Leftovers

You can store Italian chopped salad in an airtight container for about 2 days in the refrigerator. Any longer and the lettuce begins to get soggy.

Can I Make It Ahead of Time?

Yes. You can make Italian salad dressing a week in advance and keep it in the fridge in a covered container or mason jar.

Store other Italian chopped salad ingredients separately in a salad bowl covered with plastic wrap for 2-3 days in the refrigerator. Then assemble and dress the salad when you’re ready to serve it.

FAQs

More Salad Recipes to Try

• Cucumber tomato salad
• Tomato mozzarella avocado salad
• Mediterranean pasta salad
• Healthy pasta salad
• Arugula feta salad
• Cucumber tomato feta salad
• Spring mix salad
• Bell pepper salad
• Butter lettuce salad

This Italian chopped salad recipe is one of my favorite salad recipes because it’s delicious, simple, and a crowd-pleaser. I hope you enjoy its amazing flavors, too!

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Italian Chopped Salad

Italian Chopped Salad with crunchy vegetables, salami, cheese, and beans, and tossed with easy homemade Italian dressing. Ready in 20 minutes!

Course Salad

Cuisine Italian

Diet Gluten Free

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 422kcal

Author Olena Osipov

Equipment

• Glass bowls
• Measuring cups
• Measuring tools

Ingredients

Italian Dressing

• 1/2 cup olive oil extra virgin
• 2 tbsp red wine vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• 4 tbsp water
• 2 tbsp lemon juice
• 1 tsp Italian seasoning
• 1/2 tsp salt

Salad Ingredients

• 1 large head iceberg lettuce or 2 small
• 15 oz can garbanzo beans (chickpeas)
• 1 cup cherry tomatoes
• 1/4 cup red onion thinly sliced
• 3/4 cup Genoa salami chopped
• 1 cup fresh mozzarella pearls
• 1/4 cup pepperoncini sliced
• 1/2 cup English cucumber chopped

US Customary – Metric

Instructions

• Start off by making the dressing first. Add the olive oil, red wine vinegar, honey, Dijon mustard, water, fresh lemon juice, Italian seasoning, and salt into a large measuring cup. Then stir vigorously using a small whisk. Once the dressing is well combined, set it aside.
• Chop up the lettuce into shreds, and then chop the pepperoncini and salami into slices. The cucumber can be cut into small wedges or diced into small cubes. The cherry tomatoes will only need to be sliced into halves, and the red onion will need to be diced.
• Place the chopped lettuce into a large serving bowl and arrange the rest of the salad ingredients on top.
• Then drizzle the dressing over the salad and toss everything together right before serving.

Notes

• Store: This Italian Chopped Salad can be stored in an airtight container for about 2 days in the refrigerator. Any longer and the lettuce begins to get soggy.
• Make ahead: Dressing can be made 1 week in advance and kept covered in the refrigerator. Separately store the other chopped ingredients for 2-3 days in the fridge, then assemble and dress the salad when you’re ready to serve it.
• Dressing shortcut: If you prefer to buy your favorite salad dressing from the store instead, you will need a total of 1 cup.
• Dry lettuce thoroughly: Nothing ruins a good salad quicker than soggy lettuce. Use a salad spinner or pat dry with a paper towel before assembling the salad.

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 14g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 554mg | Fiber: 7g | Sugar: 12g

The post Italian Chopped Salad appeared first on iFoodReal.com.

Italian Pasta Salad with salami, fresh cheese, veggies and your favorite pasta tossed with delicious Italian salad dressing for crazy good crowd pleaser year round.

In summer months, we also make Mediterranean pasta salad, shrimp orzo salad and caprese pasta salad a lot.

Italian pasta salad is one of my favorite cold salad recipes. Fresh mozzarella balls, salami strips, tangy olives, al dente pasta, lots of fresh veggies and fresh herbs tossed with zesty homemade Italian salad dressing.

Oh, and a sprinkle of fresh Parmesan makes this Italian pasta salad recipe complete!

This cold pasta salad keeps and travels well, and everyone just loves pasta and salami! That’s why I like to bring this salad or Italian chopped salad to a potluck, backyard parties and beach picnics.

Ingredients for Italian Pasta Salad

To make Italian pasta salad recipe you will need just a few simple ingredients.

• Pasta: I used whole grain fusilli pasta. Gluten free pasta or white pasta works just as well. I suggest to cook gluten-free pasta for less time.
• Cheeses: Cubed fresh mozzarella cheese or mini bocconcini is mild tasting not mature cheese. We absolutely love this tomato mozzarella avocado salad with little cheese balls. Then we sprinkle freshly grated Parmesan cheese on top and “hello, boldness”.
• Olives and salami: Zesty and salty olives and salami add a necessary Italian layer of flavor. Kalamata olives, green olives or black olives work. Make sure to buy pitted olives.
• Fresh veggies and fresh herbs: A pound of grape or cherry tomatoes is absolutely a must. Their juice makes Italian pasta salad juicy without many calories. Any color bell peppers adds a crunch. And don’t forget flat leaf Italian parsley.
• Italian dressing: Quality extra virgin olive oil, red wine vinegar or white wine vinegar, dried herbs and that’s all!

How to Make Italian Pasta Salad

Here’s a quick overview how to make Italian pasta salad. You can find full recipe card below.

• Cook pasta al dente: You want to cook pasta until firm but not too soft because no one likes mushy pasta salads. “Taste and tell” or follow package instructions undercooking by 2 minutes.
• Shock pasta and let cool: Now you want to stop pasta cooking immediately. Drain pasta in a colander, rinse with cold water and let it cool down. It’s a big “no-no” to mix hot pasta with fresh vegetables and cheese.
• Chop everything into bite size pieces: This way halved tomatoes, olives and even cheese will end up in your every spoonful of Italian pasta salad. Same goes for bell peppers and salami.
• Whisk Italian salad dressing: Whisk oil, vinegar, and dried herbs and pour over the salad. Toss gently but well with large metal spoon.
• Let salad sit for 30 minutes: Refrigerate Italian pasta salad for a bit, if you can. Flavors will really come together in that half an hour.

Variations

This Italian pasta salad recipe is super versatile. Here’s what you can add or omit based on your personal taste and ingredients you have on hand.

• Swap the pasta: Any short pasta with cavities like macaroni, penne, bow ties, penne or rotini pasta is great to “scoop” up the salad dressing.
• Add pepperoncini: It’s a classic Italian ingredient and you can find it in a jar in any grocery store. About 1/4 cup would be great!
• Make it meatless: Omit the salami entirely. Or add a can of chickpeas or white beans instead.
• Other meat options: Cubed leftover grilled chicken like bruschetta chicken or rotisserie chicken will work great in this Italian pasta salad.
• Other cheeses: Grated Romano cheese or asiago cheese will work great instead of Parmesan cheese. Even crumbled feta cheese will taste great!
• Other vegetables: Add diced raw cucumbers, zucchini or sliced mushrooms. Add sauteed vegetables like mushrooms, broccoli, asparagus or onions.
• Add pesto: A dollop of pesto in addition or instead of some olive oil to keep pasta salad lighter, would be great!

What to Serve Italian Pasta Salad with?

In my opinion, most pasta salad recipes tastes best cold including this classic Italian pasta salad recipe. If eating next day, I like to give it about 20 seconds in a microwave to “melt” the oils.

This great side dish goes with so many recipes!

• A crowd pleaser: Bring to a potluck, beach, BBQ, pool, Christmas or Bday party.
• Easy summer dinner: Serve with chicken breast on the grill or grilled chicken thighs. Make chimichurri chicken for a total parsley fiesta on your plate.
• Love beef? Grill my carne asada steak and serve cold pasta salad with Italian dressing alongside. I promise, it is the best!

Can I Make It Ahead?

Yes. You can prepare Italian pasta salad ahead of time. Refrigerate a bowl with all ingredients, except the dressing, covered for up to 2 days. Also store dressing in an airtight container separately in the fridge.

Combine pasta salad with Italian dressing 30 minutes before serving. If the dressing solidifies in the fridge, quickly warm it up in a microwave or place the jar in a bowl with hot water. It is normal for olive oil to solidify in the refrigerator!

How to Store

Store: This Italian pasta salad leftovers will keep well for up to 2 days. I like to warm it up in a microwave for 20 seconds before serving from the fridge.

Past 2 days I find cooked pasta soaks up all the dressing and salad is dry.

I do not recommend to freeze any pasta recipe because pasta and vegetables will have mushy texture upon thawing.

FAQs

More Pasta Salad Recipes

• Healthy tuna pasta salad
• Tomato pasta salad
• Healthy macaroni salad
• Mediterranean orzo pasta salad
• Healthy pasta salad
• Browse 50 most popular healthy salad recipes.

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Italian Pasta Salad

Italian Pasta Salad with salami, fresh cheese, veggies and your favorite pasta tossed with Italian dressing for a crowd pleaser year round.

Course Salad

Cuisine Italian

Prep Time 23 minutes minutes

Cook Time 7 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour

Servings 12 servings

Calories 285kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 10 ounces dry pasta like fusilli, farfalle or penne 4 cups
• 1 pound grape tomatoes or cherry tomatoes cut in halves
• 1 large bell pepper diced
• 1 cup olives pitted and cut in halves
• 7 ounces mini bocconcini 1 cup, cut in halves
• 4 ounces salami cut into matchsticks
• 1/4 cup red onion or white onion finely chopped
• 1/2 cup Italian parsley finely chopped
• 1/4 cup Parmesan cheese shredded
• 1/2 cup olive oil extra virgin
• 1/4 cup red wine vinegar or white wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

US Customary – Metric

Instructions

• Cook pasta as per package instructions in a pot of salted water, undercooking by 2 minutes. It should be al dente. Drain pasta in a colander and rinse with cold water to stop the cooking process. Set aside to drain.
• In a medium bowl, whisk olive oil, vinegar, dried oregano and basil. Set aside.
• In a large bowl, add tomatoes, bell pepper, olives, bocconcini, salami, onion, parsley and Parmesan cheese. Add cooked pasta to the bowl, drizzle with the dressing and stir gently with large metal spoon to combine.
• It is best to let Italian pasta salad chill in the fridge for 30 minutes-2 hours before serving.
• Bring to a potluck, serve as a lunch, meal prep for a work week or serve with chicken or any grilled meat for dinner.

Video

Notes

• Store: Refrigerate pasta salad covered for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” olive oil.
• Freeze: Do not freeze pasta salad.
• Make ahead: Refrigerate all salad ingredients and dressing covered and separately for up to 2 days. Combine before serving.

Nutrition

Serving: 1cup | Calories: 285kcal | Carbohydrates: 21g | Protein: 10g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 440mg | Fiber: 2g | Sugar: 2g

The post Italian Pasta Salad appeared first on iFoodReal.com.

Juicy Bruschetta Chicken made with grilled chicken breast, melted mozzarella cheese, fresh tomatoes and basil drizzled with a sweet balsamic glaze. It’s a simple summer classic!

Other quick, low carb meals we love for busy weeknights are this Mediterranean chicken, chicken tomato recipe and pesto chicken.

What Is Bruschetta Chicken?

Bruschetta chicken is inspired by the Italian appetizer Bruschetta, pronounced “brusketa”. An antipasto made of grilled bread that’s rubbed with garlic, then topped with olive oil and salt typically served with tomatoes on top.

This chicken bruschetta recipe uses chicken breasts in place of bread making it a healthy dinner that tastes bright and delicious, especially when tomatoes are in season!

I’ve added it to my easy chicken recipes repertoire. Just like chicken caprese, it makes a great weeknight dinner that’s also fancy and perfect for serving guests.

Ingredients for Chicken Bruschetta

All you need is a short list of simple ingredients, fresh is key for this bruschetta chicken recipe!

• Chicken: I used 4 large boneless skinless chicken breasts.
• Tomatoes: Use ripe, juicy tomatoes. I recommend farmers market tomatoes if you can or vine tomatoes for the best results. Roma tomatoes are another good choice.
• Oil: Used for chicken marinade and bruschetta. I used extra virgin olive oil, it is healthy and popular in Italian recipes.
• Garlic: Use fresh garlic cloves for best results.
• Balsamic vinegar: Helps tenderize the chicken and adds a sweet-sour flavor to the entire dish.
• Balsamic glaze: A thick, sweet and tangy glaze perfect for drizzling over chicken bruschetta.
• Mozzarella cheese: For melty goodness. You can also try provolone cheese.
• Fresh herbs: Finely chopped basil adds to the fresh garden flavor with a slightly spicy taste in every bite.
• Seasonings: Salt, pepper, and Italian seasoning.

How to Make Bruschetta Chicken

This bruschetta chicken recipe is easy to make and ready in an hour! Here is a quick step-by-step overview, a full recipe card with measurements is listed below.

• Make bruschetta: In a large bowl, add chopped tomatoes and basil, grated garlic, olive oil, balsamic vinegar, salt and pepper. Stir to combine and refrigerate.
• Tenderize chicken: Place chicken breasts on a cutting board and cover with plastic wrap. Use a meat mallet or rolling pin to lightly pound until even thickness.
• Marinate chicken breasts: In another large bowl, add chicken, olive oil, Italian seasoning, balsamic vinegar, salt and pepper. Stir to evenly coat each breast, then cover and place in the fridge. Let it marinate for 30 minutes.

• Grill chicken: Preheat grill on medium-high heat. Use an oil soaked paper towel and rub oil over grill grates, then add chicken. Cover and grill for 10 minutes, flipping once. Insert a meat thermometer into the center, once it reads 165 F your chicken is ready.
• Add cheese: Turn grill off and place cheese on top of each chicken breast. Close the lid and let chicken rest until cheese has melted.
• Add toppings: Once cheese has melted transfer chicken to a large dish, spoon bruschetta on top and drizzle with balsamic glaze.
• Serve: Serve bruschetta chicken hot with your favorite side dish and enjoy!

Variations

Here are some easy variations that help make this chicken bruschetta recipe a year round favorite.

• Use grape or cherry tomatoes instead. You can use a variety or even a combination of juicy tomatoes.
• Sub balsamic vinegar with red wine vinegar. Red wine vinegar isn’t as sweet, you can add maple syrup or honey for a sweeter version of red wine vinegar.
• Pan fry instead of grilling chicken breasts, similar to pan fried chicken breast.
• Add 1/4 cup finely chopped red onion for crispy texture.
• If you don’t have grill, follow the same instructions using a grill pan.
• Serve bruschetta over shrimp or white fish, it’s a wonderful combination!
• Chicken thighs work if you love dark meat. Boneless skinless chicken thighs take a bit longer to cook on the grill, make sure they reach an internal temperature of 165 degrees F.

What to Serve with Bruschetta Chicken?

Bruschetta chicken is incredibly versatile and delicious alongside many side dishes or on top pastas and grains. Here are some ideas on how to make it a meal!

Crunchy crostini is great on the side to soak up the juices, or as a base for any extra bruschetta.

Serve next to various roasted veggies. I often make creamy mashed potatoes with either roasted asparagus, air fryer broccoli, or garlic green beans.

Make it a pasta night special on top of plain buttered pasta like spaghetti or penne. Keep chicken bruschetta low carb with spaghetti squash noodles or zucchini noodles.

Enjoy it as a hearty big salad, over cooked rice, or Instant Pot quinoa.

Can I Make It Ahead of Time?

Absolutely! Just another reason why this bruschetta chicken recipe is fantastic, it is great for making ahead with a couple options.

Make bruschetta the day before and store in the refrigerator, marinate chicken overnight, then grill and serve the following day.

You can also store cooked chicken in the refrigerator separate from bruschetta. When ready to serve, reheat chicken on a skillet, then add toppings.

How to Store

Store: Leftovers can be refrigerated in an airtight container for up to 3 days.

Freeze: Once cooled, keep chicken only in an airtight container for up to 3 months in the freezer. Bruschetta will not freeze or thaw well.

FAQs

More Chicken Recipes to Try

• Baked chicken parmesan
• Lemon garlic chicken
• Grilled chicken salad
• Instant Pot Italian chicken breasts
• Chimichurri chicken

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Bruschetta Chicken

Juicy Bruschetta Chicken made with grilled chicken breast, melted mozzarella cheese, fresh tomatoes and basil drizzled with balsamic glaze.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 356kcal

Author Olena Osipov

Ingredients

For the Bruschetta Topping:

• 4 tomatoes on the vine finely chopped
• 1/4 cup fresh basil chopped into ribbons
• 2 garlic cloves grated
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons balsamic glaze

For the Chicken:

• 4 large skinless boneless chicken breasts 2 pounds
• 3 tablespoons extra virgin olive oil divided
• 1 tablespoon Italian seasoning
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 mozzarella cheese slices

US Customary – Metric

Instructions

Make Bruschetta

• In a large bowl, combine tomatoes, basil, garlic, olive oil, balsamic vinegar, salt and pepper. Stir and refrigerate.

Make Chicken

• Place chicken breasts on a cutting board, cover with a plastic wrap and pound lightly with a meat mallet or rolling pin until even thickness.
• In a large bowl, add chicken breasts, olive oil, Italian seasoning, balsamic vinegar, salt and pepper. Stir to coat, cover and marinate in the fridge for 30 minutes.
• Preheat grill on medium-high heat and oil grill grates with oil soaked paper towel. Grill chicken breasts covered for 10 minutes, flipping once. Chicken is ready when meat thermometer inserted in the center reads 165F.
• Turn off heat, place cheese on top of each chicken. Cover the grill and let chicken stand until cheese has melted.
• Transfer chicken onto a platter, spoon bruschetta on top and drizzle with balsamic glaze. Serve hot.

Notes

Store: Refrigerate leftovers in an airtight container for up to 3 days.

Freeze: Freeze only chicken in an airtight container for up to 3 months. Bruschetta will not freeze or thaw well.

Nutrition

Calories: 356kcal | Carbohydrates: 15g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 665mg | Fiber: 2g | Sugar: 8g

The post Bruschetta Chicken appeared first on iFoodReal.com.