Penne Pasta Chicken Spinach Tomatoes With Balsamic Vinaigrette 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.

PENNE PASTA, CHICKEN, SPINACH, TOMATOES WITH BALSAMIC VINAIGRETTE

Steps:

• Saute chicken in 1 Tbsp olive oil in a med skillet for 5 to 6 min or until done.
• Whisk together the vinegar and mustard in a small bowl. Gradually whisk in 6 Tbsp olive oil until smooth. Season with salt and pepper to taste.
• Cook Pasta according to package, drain. Toss together pasta,chicken, vinegar mix, spinach, and remaining ingredients in a large bowl. Season with salt and pepper. Serve hot or cold!

PENNE WITH TOMATOES, ROSEMARY, AND BALSAMIC VINEGAR

Steps:

• Bring 4 quarts water to a boil in a big pot for cooking the pasta.
• Heat the oil in a large skillet; add in onion and saute over medium heat until translucent, about 5 minutes.
• Stir in the rosemary and cook for 30 seconds to release its flavor.
• Add in the tomatoes, salt, and pepper to taste; simmer until the sauce thickens, about 10 minutes.
• Adjust seasonings to taste.
• When the water comes to a boil, add salt to taste and the penne; cook until al dente and then drain.
• Stir the vinegar into the tomato sauce and toss with the penne, mixing well.
• Divide among individual bowls and serve immediately with grated cheese passed at the table.