We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
5 minutes
10 minutes
15 minutes
- 1 (12 ounce) box Barilla® Pronto™ Spaghetti
- 3 cups cold water
- 2 cups cooked, cubed chicken breast
- 1 cup cherry tomatoes, halved
- 3 tablespoons balsamic vinegar
- 0.5 cup shredded Asiago cheese
- 5 basil leaves, cut chiffonade style
- Salt and black pepper to taste
- Place the entire box of pasta into a spacious skillet, around 12 inches wide. Add 3 cups of cold water to cover the pasta. Set the burner to high heat and set a timer for 10 minutes (you can also add a sprinkle of salt if desired).
- Add the chicken, tomatoes, and vinegar after 7 minutes and cook for another 3 minutes.
- Take off the stove.
- Gently incorporate the cheese and garnish with fresh basil. Enjoy right away.
Similar Recipes
- 40min
Greg's Taco Pizza
Create a tasty taco pizza using refrigerated pizza dough for a quick family dinner in just 40 minutes.
- 100min
Greg's Hot Peach Pie
Spicy-sweet peach pie with homemade crust and fiery habanero peppers for a flavor explosion.
- 35min
Greg's Southern Biscuits
Make classic, light and fluffy biscuits using this timeless family recipe emphasizing gentle dough handling techniques passed down through generations.
- 10min
Greg's Special Rotini with Mushrooms
Rotini pasta in Marsala wine and mushroom sauce topped with pecorino cheese for a simple yet sophisticated meal.
- 1hr
Greg Davies' Thai green chicken curry
Discover the magic of Thai green curry with a homemade paste. Make a big batch and freeze for easy future meals.