Balsamic Glazed Chicken Pasta With Vegetables Recipes

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-GLAZED CHICKEN

Steps:

• Season chicken with salt and pepper. Mix balsamic vinegar, soy sauce, water, and brown sugar together in a small bowl until sugar is dissolved.
• Heat oil in a large skillet over medium heat. Brown chicken in the hot oil until no longer pink in the center, 3 to 4 minutes per side. Remove from the skillet and set aside.
• Add mushrooms and onion to the skillet, adding more oil as needed. Cook over medium heat until soft, about 5 minutes. Return chicken to the skillet and pour balsamic glaze on top. Reduce heat to low and let simmer gently until sauce thickens slightly and chicken is warmed through, 3 to 4 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 GLAZED CHICKEN PASTA WITH VEGETABLES

Steps:

• Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
• Set aside while making the glaze.
• In a small saucepan, mix brown sugar, balsamic vinegar, maple syrup, orange juice, minced garlic, and olive oil.
• Bring mixture to a boil.
• Reduce heat and simmer for about 10 minutes.
• Remove from heat and set aside.
• Grill chicken over medium coals until done.
• Slice into strips when cool and set aside until pasta is ready to assemble.
• Add olive oil to a heated skillet.
• Place prepared vegetable in the olive oil and saute until tender, about 15 mintues.
• While vegetables are cooking, boil water and cook pasta until tender.
• Drain pasta and place in a large bowl.
• Add chicken, sauted vegetables, and balsamic vinegar glaze.
• Toss and serve.
• Add parmesan cheese if desired.

CAPRESE CHICKEN PASTA WITH ROASTED VEGETABLES

Steps:

• MARINADE: Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 2 tablespoons to a large bowl along with tomatoes, asparagus, zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss evenly to coat. Refrigerate. Add remaining marinade to a large Ziploc bag along with chicken. Marinate 2-8 hours.
• CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
• ROASTED VEGETABLES: Meanwhile, preheat oven to 400°F. Add vegetables, garlic, olive oil, reserved marinade, salt and pepper to baking sheet and toss to combine. Line vegetables on a baking sheet in a single layer. Roast for 12-15 minutes or until asparagus is crisp-tender.
• PASTA: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
• ASSEMBLE: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time, I used 1/2 cup) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper, and red pepper if desired.
• Optional: Garnish with additional freshly grated Parmesan.

BALSAMIC GLAZED VEGETABLES

Steps:

• Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.
• For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.