Like a lot of what I cook, this recipe came into being one evening at about 5 pm when I was wondering what in the world I was going to cook for dinner. I needed something fast and healthy; something that we had all the ingredients for. Our usual fall back meal is spaghetti, but we were out of pasta sauce. I glanced over at the cover of one of my recipe books and the wheels started turning. (As an aside, I have to admit that I’ve never actually made any of the recipes in said recipe book, but I am constantly being inspired by the pictures. 🙂 ) The following recipe was the result.
I think that you can find other recipes for “balsamic chicken” but I doubt you’ll find any easier to make than this one. Like most of my recipes, this is super easy to make! Oh, and not only did The Husband love it, but I loved it too! *I’m super picky about what I consider really good food. This is really good!
Serves 4 (feel free to multiply the recipe for more people)
Total time to make: 15 minutes
1 15 oz. Can of Red Gold Petite Diced Tomatoes (drained)
1/3 Cup Balsamic Vinaigrette salad dressing
2 Boneless, skinless chicken breasts
Couple dashes of freshly ground pepper
1 tsp. dried basil (You can use fresh basil, too, if you have some on hand.)
1 12 oz. package of thin or angel hair spaghetti noodles
Slice chicken breasts, lengthwise, into thin strips. Place in a shallow dish and pour on the balsamic vinaigrette dressing. Once you have the chicken marinating, boil your water for your noodles. When the water is boiling, add noodles. To keep noodles from sticking pour in just a little olive oil. When the noodles are about half way done, add ground pepper, marinated chicken, along with all the marinade, and basil to a heated frying pan. Cook on medium high until the chicken is cooked through. Make sure to flip the chicken so both sides are cooked evenly. Be careful not to overcook. Turn heat up to high, add the petite diced tomatoes and cook about 2 minutes. Remove from heat. On a plate, top the noodles with the chicken and tomatoes. Pour on some of the juices from the chicken and tomato mixture, top with just a bit of shredded parmesan, and…Voila!
Serve with a side of lemon pepper seasoned green beans or a green salad.
Disclosure: I wrote this post while participating in a Red Gold contest. I was not compensated.