Easy Italian from the Scottos: Caprese chicken pasta salad, more

Perfect for the summer season, the Scottos are preparing easy-to-make Italian classics – caprese chicken pasta salad, chicken cutlet parmesan and chicken paillard and penne aioli – using five ingredients or less.

Caprese chicken pasta salad
Servings:

Makes 6 servings

Ingredients

    • 3 chicken cutlets, 8 ounces each, cooked and sliced
    • 1 cup extra virgin olive oil
    • 1 pound penne pasta, cooked according to package directions
    • 2 cups diced mozzarella
    • 2 cups diced plum tomatoes
    • 1 bunch fresh arugula, washed and drained
    • 1/4 cup balsamic vinegar
    • Pinch of salt and pepper

Preparation

Baking Directions:

Chicken cutlet parmesan
Servings:

Makes 6 servings

Ingredients

    • 6 chicken cutlets (6 to 8 ounces each)
    • 1 pound penne pasta, cooked according to package directions
    • 1 cup olive oil
    • 1 onion chopped
    • 4 large garlic cloves, smashed (skins removed)
    • 3 cups fresh plum tomatoes, diced
    • 2 pounds sliced mozzarella, sliced 1/4 inch thick
    • 1 bunch fresh arugula, washed and drained
    • Salt and freshly ground pepper to taste

Preparation

Baking Directions:

Chicken paillard and penne aioli
Servings:

Makes 6 servings

Ingredients

    • 6 chicken cutlets, pounded thin (8 ounces each)
    • 2 cups olive oil
    • 1/4 cup lemon juice
    • 2 tablespoons chopped garlic
    • 1 pound penne pasta, cooked according to package directions
    • 1 teaspoon red pepper
    • 2 bunches arugula, washed and dried
    • 2 cups diced mozzarella
    • 3 cups chopped plum tomatoes
    • Salt and pepper

Preparation

Baking Directions:

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