Balsamic Chicken Pasta Food

BALSAMIC CHICKEN PASTA

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.

ONE PAN BALSAMIC CHICKEN, PASTA & VEGETABLES

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!

BALSAMIC CHICKEN AND PASTA

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.

BALSAMIC CHICKEN PASTA

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.

BALSAMIC CHICKEN PASTA RECIPE

Steps:

• Bring a large pot of water to a boil.
• Add the pasta to the boiling water and cook according to package directions.
• Drain the pasta and set it aside.
• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the chicken tenders to the skillet and cook them for 5 minutes on each side, until the chicken is golden and the internal temperature registers at least 165 F.
• Mix the drained pasta, olives, tomatoes, and basil in a salad bowl.
• Slice the cooked chicken tenders into bite-size chunks and add them to pasta.
• Dress pasta with the remaining oil, vinegar, salt, and pepper, tossing to combine.
• Serve warm or cold.

CHICKEN BALSAMICO

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.

BALSAMIC CHICKEN FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon vinaigrette until no longer pink. Remove and keep warm., In the same skillet, saute mushrooms and onion in 1 tablespoon vinaigrette until tender. Add the tomatoes, broccoli, Italian seasoning and remaining vinaigrette; cook 5-6 minutes longer or until heated through., Drain fettuccine. Add fettuccine and chicken to skillet and toss to coat.

ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY

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!

BALSAMIC GLAZED CHICKEN PASTA WITH VEGETABLES

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.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.