Tomato Basil Pasta Chicken (Print Version)
# Ingredients:
→ Balsamic Grilled Chicken
01 -
1 pound boneless skinless chicken breasts
02 -
2 tablespoons balsamic vinegar
03 -
1 tablespoon pesto
04 -
1 teaspoon honey
05 -
Pinch red pepper flakes
06 -
Kosher salt and fresh ground black pepper to taste
→ Tomato Basil Pasta
07 -
340g (12 ounces) uncooked pasta, gluten-free if needed
08 -
2 tablespoons olive oil
09 -
2 cloves garlic, minced or grated
10 -
2 cups halved cherry tomatoes
11 -
2 tablespoons chopped fresh basil leaves
12 -
Pinch of red pepper flakes
13 -
Kosher salt and fresh ground black pepper to taste
14 -
3 tablespoons shredded Parmesan cheese
15 -
Balsamic glaze and extra chopped basil for garnish (optional)
# Instructions:
01 -
Place chicken breasts in a freezer bag with balsamic vinegar, pesto, honey, red pepper flakes, salt and pepper. Seal the bag, pressing out excess air, and massage the marinade into the chicken. Refrigerate for at least 1 hour or overnight.
02 -
Preheat grill to 400°F (205°C) and oil the grates. Grill chicken for 7-8 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and rest for 5 minutes before slicing.
03 -
Prepare pasta according to package instructions. Before draining, reserve 120ml (1/2 cup) of pasta water.
04 -
Return empty pot to medium heat and add olive oil. Add garlic and cook for 30 seconds until fragrant. Add cherry tomatoes, season with salt, pepper and red pepper flakes. Sauté until tomatoes soften and release their juices, about 3-4 minutes.
05 -
Stir chopped basil into the tomato mixture. Add cooked pasta back to the pot along with some reserved pasta water. Toss everything together, adding more pasta water as needed to create desired sauce consistency. Top with sliced balsamic chicken, Parmesan cheese, balsamic glaze and additional basil.
# Notes:
01 -
For a more intense flavor, allow chicken to marinate overnight in the refrigerator.
02 -
The reserved pasta water contains starch that helps the sauce adhere to the pasta.