Balsamic Chicken and Pasta

Chicken AGAIN? BORING? Not, at all with this recipe

Balsamic Chicken and Pasta

This is definitely not the same old boring chicken recipe. No matter where I go on holiday, I try to make this dish for my host family that I stay with. One thing I will tell you that I learned is that instead of having to make a reduction with the balsamic vinegar, I found a balsamic glaze at the store that I use instead just to simplify things. You know me, trying to keep it simple. Here is the recipe that I use but as I said, instead of the sugar and vinegar reduction, you can always try to balsamic glaze instead:

Prep: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.

Ingredients

• 1/3 cup balsamic vinegar
• 2 large boneless, skinless chicken breasts
• 1 Tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pint cherry or grape tomatoes, halved
• 2 cloves garlic, peeled and minced
• 1 medium onion, chopped
• 4 large leaves basil, sliced
• Cooked pasta of your choice
• Parmesan Cheese

Instructions

  1. Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of a syrup.

  2. Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper or any seasons that you like. I always use my salt/pepper/garlic mixture that I have stored in the cupboard.

  3. Heat the oil in a cast iron or other skillets over medium-high heat until nearly smoking. Add the chicken pieces to a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.

  4. Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes.

  5. Arrange the chicken pieces on a serving platter or toss it with your pasta (I typically use bowtie pasta and toss it) Top with the tomato and onion mixture. Drizzle the balsamic reduction over the top and garnish with fresh basil and parmesan.
    As I said, this is a pretty easy recipe to play around with and make it your own as I have done

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