Balsamic Chicken And Pasta Recipes

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

ONE PAN BALSAMIC CHICKEN, PASTA & VEGETABLES

Steps:

• In small pan, bring water to a boil for pasta. In a large skillet pan heat 2 tbsp olive oil.
• While water is boiling, cut chicken into 1 inch cubes. Once oil is hot, add chicken to the pan and sauté for 12-15 minutes until chicken is browned on edges and cooked through
• While the chicken is cooking, cut vegetables and herbs.
• Once the chicken has cooked, add in vegetables, herbs, spices and chicken stock. Cover and reduce heat to medium. Cook for 5 minutes.
• While veggies sauté, cook pasta per directions on the box.
• Uncover the pan. Add balsamic vinegar and cooked pasta to the pan. Saute uncovered for additional 3-4 minutes. Serve + enjoy!

BALSAMIC CHICKEN PASTA

Steps:

• Cook pasta according to package directions; drain., In a serving bowl, combine the chicken, tomato, olives and pasta. In a small bowl, whisk the vinaigrette, oil, salt and pepper. Drizzle over salad; toss to coat.

BALSAMIC CHICKEN AND PASTA

Steps:

• Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
• Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
• While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
• Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

BALSAMIC CHICKEN PASTA

Steps:

• Cook the pasta according to directions (about 8 minutes) and drain.
• Put the vinaigrette into the bottom of a serving dish, add the remaining ingredients, except the olive oil and toss to coat.
• Splash the olive oil on last and either serve warm OR refrigerate immediately.

BALSAMIC TOMATO & HERB CHICKEN OVER BUTTERY GARLIC SPAGHETTI

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince garlic.
• • Pat chicken* dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You'll use the remaining Italian Seasoning later.) • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. • Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving). • Roast on top rack until chicken is cooked through and cheese melts, 9-11 minutes.
• • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.
• • While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar and ¼ tsp sugar (½ tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.
• • Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over low heat. Stir in garlic; cook until fragrant, 30 seconds. • Add drained spaghetti, 2 TBSP reserved pasta cooking water (4 TBSP for 4), and 1 TBSP butter. Toss to thoroughly combine. • Season generously with salt and pepper.
• • Slice chicken crosswise if desired. • Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.

BALSAMIC CHICKEN PASTA

Steps:

• In a large skillet, heat olive oil on medium. Mix together flour and garlic salt in a small bowl. Salt and pepper the chicken. Cover chicken in flour mixture. Brown chicken on both sides. Approximately 4 minutes per side. Remove chicken from skillet and reduce heat. Bring a pot of water to boil. Cook spaghetti accordingly. On low to medium heat, brown butter and garlic. Stir frequently. Add balsamic and reduce to low. Cook for about 3 minutes. Add in tomatoes and artichokes without juice. Add capers with juice. Cook for about 5 minutes. Add chicken and spaghetti into mixture. Serve immediately.