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Balsamic Chicken and Pasta
Balsamic Chicken and Pasta
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
180 minutes
Succulent chicken and pasta in a tangy balsamic-basil sauce, perfect hot or cold.
Ingredients:
  • 3 cloves garlic, minced
  • 2 ounces fresh basil leaves
  • 0.5 cup olive oil
  • 0.5 cup balsamic vinegar
  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon salt
  • 1.5 teaspoons ground black pepper
  • 1 pound penne pasta
  • 2 pints grape tomatoes, halved
  • 0.25 cup olive oil
  • 0.25 cup balsamic vinegar
  • salt and pepper to taste
Instructions:
  • Finely chop garlic in a food processor or blender. Add 1/3 of the basil leaves and blend until finely chopped. Pour in 1/2 cup of olive oil and blend until the mixture turns light yellow with basil flecks. Finally, add balsamic vinegar and blend until just combined.
  • Place the chicken breasts in a large zip-top storage bag with 1 tablespoon of salt, 1 1/2 teaspoons of pepper, and the food processor mixture. Seal the bag, removing any air. Marinate the chicken for 2 hours or overnight, flipping occasionally.
  • Preheat your oven to 300°F (150°C) for the perfect bake.
  • Sear chicken in a hot skillet until golden on both sides. Then, transfer to a baking dish and bake for 15-20 minutes until fully cooked. Slice the cooked chicken into 1/4 inch strips, return to the dish, and let it soak up the delicious juices. Keep warm until ready to serve.
  • While the chicken bakes, boil the pasta in a large pot of boiling water until al dente, about 11 minutes. Drain the pasta well and toss with the baked chicken and its juices.
  • Slice the rest of the basil leaves thinly, add them to a big serving bowl with the tomatoes. Mix in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and season with salt and pepper. Place the hot pasta, sauce, and chicken on top of the basil and tomatoes. Give everything a good toss to mix well.

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