Balsamic Chicken Pasta Recipe
Boneless chicken bites sauteed with garlic, oil, roasted red peppers, artichokes, peas, and fig balsamic vinegar, and mixed with pasta.
Servings: 2 servings
Calories: 550kcal
Cost: $$
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.
Notes
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 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
Calories: 550kcal