Fig Balsamic Chicken Pasta Recipe. Boneless chicken bites sauteed with garlic, oil, roasted red peppers, artichokes, peas, and fig balsamic vinegar, and mixed with pasta.
This recipe started so promising but ended up with overcooked pasta that could not hold up to the other ingredients. In other words, the pasta fell apart! Even a seasoned pasta cook like myself can lose track of time and overcook the pasta.
With all that said, the recipe still tasted great! And that is the important thing to remember. Cooking can be overwhelming and dishes do not always turn out how you might have wanted, but there is always something positive to take away. In this case, the balsamic chicken pasta tasted amazing.
As I debrief this recipe next time I will cook the past a few minutes less. I used a specialty basil penne pasta and did not pay enough attention while cooking. But that is the great thing about my method, first I create the recipe and then will invent a better or different version.
I hope the pasta in your version of this recipe does not fall apart. Happy cooking and let me know your comments about this recipe
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Balsamic Chicken Pasta Recipe
Preparing the Pasta:
- Prepare the pasta according to the instructions on the package for al dente. Half-way through cooking reserve 4 ounces of pasta water.
Preparing the Chicken:
- While the pasta is cooking, in a large skillet or pot add the olive oil and bring to high heat.
- Next, add the garlic and chicken and sauté for 5 minutes, mixing occasionally.
- Next, add in the roasted peppers, artichokes, peas, fig balsamic, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
Bringing The Recipe Together:
- Continuing on high heat, add in the cooked pasta and pasta water. Bring to a simmer and cook for 5 minutes, or until the sauce thickens.
How To Serve Balsamic Chicken Pasta Recipe:
- Serve this balsamic chicken pasta recipe with grated cheese.
Invent Your Recipe
For this balsamic chicken pasta recipe, I am using a specialty basil penne pasta, however, you can use any pasta you like. I recommend rigatoni, ziti, gemelli, bowtie, or ditalini.
I decided to use boneless chicken breasts for this dish. You could also use pork bites, beef bites, shrimp, or scallops. The cooking time will remain the same, just be careful not to cut the pork or beef bites too small. That will result in a dry and tough piece of meat.
The vegetables and flavors in this balsamic chicken pasta recipe lean Mediterranean. I like the combination of roasted red peppers, artichokes, and peas, however, you can use whichever vegetables you like. Some alternatives are asparagus, green beans, zucchini, carrots, or broccoli. Pick one, or pick a few vegetables, and invent your version of this recipe.
If you are not a fan of balsamic vinegar, just leave it out altogether, or try some lemon juice instead.
For more ideas like this balsamic chicken pasta dish, check out my pasta recipe.
The Recipe
Balsamic Chicken Pasta Recipe
Ingredients
- 8 ounces penne pasta
- 2 boneless chicken breasts cut into 1-inch pieces
- 4 garlic cloves sliced
- ¼ cup olive oil
- 4 ounces roasted red peppers sliced
- 4 ounces artichoke quarters
- 2 tablespoons fig balsamic vinegar
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Grated cheese to serve
Instructions
Preparing the Pasta:
- Prepare the pasta according to the instructions on the package for al dente. Half-way through cooking reserve 4 ounces of pasta water.
Preparing the Chicken:
- While the pasta is cooking, in a large skillet or pot add the olive oil and bring to high heat.
- Next, add the garlic and chicken and sauté for 5 minutes, mixing occasionally.
- Next, add in the roasted peppers, artichokes, peas, fig balsamic, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
Bringing The Recipe Together:
- Continuing on high heat, add in the cooked pasta and pasta water. Bring to a simmer and cook for 5 minutes, or until the sauce thickens.
How To Serve Balsamic Chicken Pasta Recipe:
- Serve this balsamic chicken pasta recipe with grated cheese.
Invent Your Recipe
For this balsamic chicken pasta recipe, I am using a specialty basil penne pasta, however, you can use any pasta you like. I recommend rigatoni, ziti, gemelli, bowtie, or ditalini. I decided to use boneless chicken breasts for this dish. You could also use pork bites, beef bites, shrimp, or scallops. The cooking time will remain the same, just be careful not to cut the pork or beef bites too small. That will result in a dry and tough piece of meat. The vegetables and flavors in this balsamic chicken pasta recipe lean Mediterranean. I like the combination of roasted red peppers, artichokes, and peas, however, you can use whichever vegetables you like. Some alternatives are asparagus, green beans, zucchini, carrots, or broccoli. Pick one, or pick a few vegetables, and invent your version of this recipe. If you are not a fan of balsamic vinegar, just leave it out altogether, or try some lemon juice instead.
Nutrition
