BALSAMIC CHICKEN AND PASTA
A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has.
Provided by Katherine
Categories Main Dish Recipes Pasta Chicken
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.
Nutrition Facts : Calories 681.6 calories, Carbohydrate 65.4 g, Cholesterol 64.6 mg, Fat 31.9 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1266.8 mg, Sugar 7 g
BALSAMIC CHICKEN PASTA
"Balsamic vinaigrette gives a refreshing zing to this pasta dish," says Bill Hilbrich of Saint Cloud, Minnesota. "It can be served hot or refrigerated and served as a cold salad."
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 340 calories, Fat 14g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 624mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
BRUSCHETTA PASTA SALAD WITH CHICKEN
Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.
Provided by Kelly Senyei
Categories main-dish
Time 15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
- Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
- Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.
BALSAMIC CHICKEN SALAD
"This is an easy, elegant and tasty alternative to TV dinners," Rebecca Lindamood shares from Le Roy, New York. "My husband fell in love with this main course the first time I served it and regularly requests that I make it again."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.
Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
BALSAMIC CHICKEN PASTA
The Balsamic Vinaigrette adds a nice zing to this collection of leftovers and pasta. The dish can be served hot or refrigerated and served as a cold salad
Provided by Bill Hilbrich
Categories Lunch/Snacks
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.
Nutrition Facts : Calories 319.6, Fat 11.2, SaturatedFat 2, Cholesterol 29.4, Sodium 382.5, Carbohydrate 37.2, Fiber 2.4, Sugar 2.4, Protein 17
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