Chicken Caprese Pasta

Last weekend I made bruschetta and ended up with leftover tomatoes, mozzarella and basil that I didn't want to go to waste. Mixing them in with some pasta seemed like an obvious solution for a quick weeknight meal. Not incredibly creative, but super simple, the pasta tasted great and it was the perfect way to use up the leftover bruschetta fixings!

Chicken Caprese Pasta

Serves 4
Prep/Cook Time: 25 minutes

16 oz. whole wheat pasta, any shape
2 chicken breasts, cut into bite-sized pieces
1/2 jar Vodka Sauce (I recommend Trader Joe's)
1 roma tomato, diced
1/4 c. fresh mozzarella, diced
handful (about 10) basil leaves, cut into ribbons

Bring a large pot of water to a boil. Cook the pasta as directed and drain once the pasta is al dente.

Meanwhile, heat a large skillet over medium high heat. Add a tsp of oil to coat the pan. Cook the chicken until done and then remove from the skillet and set aside.

In a small saucepan, heat the vodka sauce. Once heated through turn down to low until the pasta is cooked. 

In the large pot, combine the pasta, vodka sauce, chicken, diced tomatoes, mozzarella, and fresh basil. Stir to combine over medium heat until the cheese starts to melt and then serve.

Chocolate Coconut Blondies

This past weekend Brady and I spent the afternoon in the suburbs at a barbeque hosted by a former co-worker of Brady's and his wife. It was nice to get out of the city for the day, enjoy some good food, and visit with our friends but I have to say the real highlight was hanging out with their two month old triplets. Yes, I said triplets!! They were absolutely adorable and I couldn't have been more excited to have not just one, but three babies to hold!

I wanted to bring a few things to the barbeque and felt like it was the perfect excuse to bake. I came across the below recipe for Chocolate Coconut Blondies and knew that I had to give them a try. Not only did they look amazing but the Brown Eyed Baker said they tasted like Somoas, my favorite Girl Scout cookie. I thought they turned out great, I loved the combination of chocolate and coconut. Next time, I think I will add also drizzle melted caramel on top to make them taste even more like Somoas.

Picture courtesy of Brown Eyed Baker 

Chocolate Coconut Blondies
** from Brown Eyed Baker

Makes about 16 bars
Prep/Cook Time: 1 hour (includes cooling time)

1 c. all-purpose flour
1/8 tsp salt
4 ounces unsalted butter, melted and cooled to room temperature
1 c. light brown sugar
1 large egg
1½ tsp vanilla extract
1 c. sweetened flaked coconut
1 c. chocolate chips

Topping:
1 cup semisweet chocolate chips
1 teaspoon butter

Preheat the oven to 350 degrees. Grease and flour a 8x8 square baking dish. 

In a small mixing bowl, combine the flour and salt; set aside.

In the bowl of a stand mixer, combine the melted butter and brown sugar and stir until combined. Add the egg and vanilla extract and beat with the mixer until combined. Slowly beat in the flour mixture and then stir in the chocolate chips and coconut.

Spoon the batter into the prepared baking dish. Bake for 25-30 minutes or until set and an inserted toothpick comes out clean. Be careful not to overbake. Let the bars cool.

Once the bars have cooled, combine the chocolate chips and butter in a small saucepan over low heat. Stir continuously until the chocolate is melted. Use a spoon to drizzle on the melted chocolate or spoon the chocolate into a ziplock bag, cut a small corner off, and then pipe the chocolate onto the bars.