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:

In a large sauté pan over medium heat, heat 1/2 cup olive oil and sauté the chicken until golden brown. Set aside and cool, then slice lengthwise. In a large bowl, add the cooked pasta, mozzarella, tomatoes, arugula and toss with the remaining olive oil and balsamic vinegar. Season with salt and pepper to taste, top with the sliced chicken, and serve at room temperature.

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:

In a large sauté pan over medium heat, heat 1/2 cup olive oil, add the onion, 2 garlic cloves, and cook until lightly browned then add the chicken, season with salt and pepper. Sauté chicken on both sides until cooked through; then remove and set aside. In the same sauté pan, heat 1/2 cup olive oil over medium heat, add the remaining garlic cloves, plum tomatoes, season with salt and pepper, and simmer for 20 minutes. Place chicken in a baking pan, top with sliced mozzarella and half of the tomato sauce. Bake in 350 degree oven for 10 to 15 minutes until the cheese is bubbling. Place the chicken on a serving platter, add the pasta, top with remaining tomato sauce, garnish with fresh arugula and serve.

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:

Season chicken cutlets with salt and pepper. In a large sauté pan, heat ½ cup olive oil over medium heat, cook for 3 to 5 minutes on each side or until the chicken is lightly browned and cooked through; remove from pan and set aside. In the same sauté pan, heat 1 cup olive oil over medium heat, add the garlic and cook until lightly browned. In a large pot, cook penne pasta, drain and add to the sauté pan with the olive oil and garlic. Add the red pepper, season with salt to taste, and toss. In a bowl, add the arugula, mozzarella, and plum tomatoes. Add ½ cup olive oil and ¼ cup lemon juice, season with salt and pepper. Place the chicken on a platter, top with the arugula, mozzarella and tomato salad, and place the penne aioli on the side, and serve.

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