A simple, full of flavor Chicken Caprese Pasta recipe and a review of the new (and amazing) Skinnytaste Cookbook by Gina Homolka. Enter the giveaway to win a copy of your own.
There are cookbooks you like and keep, maybe on a bookshelf or pantry to reference every once in awhile. Then there are cookbooks that you love and keep out on your counter for easy access to reference all the time. My friend and fellow blogger, Gina Homolka, has created a cookbook that I’ve already referenced and cooked from several times in the past couple of weeks, and will continue to use regularly. Gina’s new cookbook, The Skinnytaste Cookbook, is one of those cookbooks you’ll want to own, especially if you are a cook looking to bring healthy recipes to your table that are full of flavor and substance. You know, the type of recipes that are healthy but don’t taste it? Gina’s cookbook is full of those kind of truly satisfying recipes.
In addition to attainable, healthy recipes, the photography by award winning photographer, Penny De Los Santos is just so beautiful. Every mouthwatering photo is like a work of art. Penny is one of my favorite food photographers, so having her be a part of this book makes it all the more special!
I know Gina worked extra hard on this cookbook, with extensive recipe testing, creating detailed nutrition calculations, and perfecting the look and the feel of the cookbook to be just right. There is a reason Gina’s book topped the NY Times Best Seller book right after publication. It is just that good!
In The Skinnytaste Cookbook you’ll find 150 recipes: 125 all-new dishes and 25 fan favorites. Everything from breakfast, lunch, dinner and dessert with 100 full color photos. All recipes are presented with nutritional facts as well as snippets of helpful nutrition info from registered dietitian Heather K Jones, RD. This is one of those books you’ll want, I promise! (If you can’t wait for the giveaway to be over, click here to buy a copy of The Skinnytaste Cookbook for yourself!)
Enter to Win a Copy of The SkinnyTaste Cookbook
Before I share the Chicken Caprese Pasta Recipe below, I want to give one lucky Dine & Dish reader the opportunity to win a copy of Gina’s book. Simply leave a comment on this post telling me why think you’d love to add this cookbook to your collection. Comments must be received by midnight, CST on Tuesday, October 21st. Winner will be chose via Random.org and notified via valid email address.
For one additional entry, follow Dine & Dish on Pinterest, then return to this post and leave an additional comment letting me know you’ve done this. You can follow Dine & Dish on Pinterest by clicking HERE.
Now on to this amazing pasta recipe!
In 1 1/2 weeks, I’ve made 3 dinner recipes from The Skinnytaste Cookbook and have been thrilled with each and every one. I’ve tried the Mongolian Broccoli and Beef (served it to company and everyone raved), The Best Buttermilk Oven Fried Chicken (served it to my kids and not a bite was left), and this Chicken Caprese Pasta Recipe (I didn’t want to share, but did, and everyone loved it). My copy of Gina’s cookbook is being very well loved. I’ve post-it noted up the entire book with recipes I can’t wait to try.
Give this Chicken Caprese Pasta Recipe a try for just a sampling of the kind of healthy goodness you’ll find when you open up the pages of Gina’s cookbooks. I know you’ll love it!
- 1 pound skinless, boneless chicken breasts cut into ½ inch cubes (I used boneless chicken tenderloins)
- ½ teaspoon dried basil
- Kosher salt
- Freshly ground black pepper
- Cooking spray
- 9 ounces pasta
- 4 teaspoons extra-virgin olive oil
- 6 garlic cloves, coarsely chopped
- 2½ cups halved grape tomatoes
- ¼ cup thinly sliced fresh basil (I forgot this!)
- 4 ounces part-skim mozzarella cheese, cut into cubes
- Heat a large nonstick skillet over high heat. Season the chicken with the dried basil, ¼ teaspoon of salt, and black pepper to taste. Spray the skillet with oil and add the chicken. Cook until the chicken is cooked through, about 3 minutes on each side. Transfer the chicken to a plate.
- Cook the pasta to al dente in a pot of salted boiling water according to package directions. Drain, reserving about ½ cup of the pasta water.
- Meanwhile, increase the heat under the skillet to high, add the olive oil and garlic and cook, stirring until golden, being careful not to burn it, about 1 minute. Add the tomatoes, ⅛ teaspoon salt, and black pepper to taste, and reduce the heat to medium-low. Cook, stirring until the tomatoes become tender, 5-6 minutes.
- Add the pasta to the tomatoes. If the pasta seems too dry, add some of the reserved pasta water. Add the chicken and toss well. Remove the pan from the heat, stir int he fresh basil and cheese, and serve hot.