Time 3h Yield 6 Number Of Ingredients 12 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.
Time 25m Yield 2 servings. Number Of Ingredients 8 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.
Time 30m Number Of Ingredients 13 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!
Time 15m Yield 2 serving(s) Number Of Ingredients 8 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.
Time 25m Yield 8 servings. Number Of Ingredients 14 Steps:
Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.
Time 15m Yield 6 Number Of Ingredients 8 Steps:
Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste). After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes. Remove from heat. Fold in cheese and sprinkle with basil. Serve immediately.
Yield 2-4 people Number Of Ingredients 13 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.
Time 1h Yield 4 serving(s) Number Of Ingredients 20 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.
More about “balsamic chicken and pasta recipes”
Yield 2 servings Number Of Ingredients 11 Steps:
In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside. Season chicken with salt and pepper. Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside. Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken. Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce. Enjoy!
