Balsamic Chicken & Pasta Recipe


What you’ll need:

2 Table Spoons of minced Garlic

Extra Virgin Olive Oil (enough to coat a large skillet)

1/2 cup of Balsamic Vinegar

1-2 packages of sliced mushrooms

4 large boneless Chicken Breasts (skinless)

Teaspoon of Ground Black Pepper and Salt

1 chicken bullion cube

1 Box of Rotini Pasta

1large Ziplock Bag and 1/2 cup of Balsamic Vinegar for marinade

What to do:

Overnight, or at least 2 hours prior to cooking, tenderize your chicken breasts and place inside your large ziplock bag, along with salt and pepper and balsamic vinegar for marination.

At cook time, heat your skillet with a full coating of extra virgin olive oil, salt and pepper.

Once heated, place your chicken breasts in the pan to cook. At the halfway point, place your mushrooms in the pan to cook along with the chicken.

Add your Chicken Bullion cube and stir into the mixture until completely dissolved.

Be sure chicken is fully cooked before moving on to your next step.

Once your chicken is fully cooked, place the breasts on a sanitary cutting surface and slice into 1/2 inch pieces. Keep aside for a few moments. (Keep mushrooms in your pan. You are going to be adding your sliced chicken back in the pan in a few moments.)

Your pasta pot should have the water boiling. Empty a full box of rotini pasta in the water and add a teaspoon of olive oil to the water to prevent pasta from sticking. Don’t go to far away. Continue stirring the pasta every couple of minutes to ensure it’s not sticking and every piece of pasta is distributed evenly through the boiling process.

At this point, you want to place your skillet with the mushrooms and sliced chicken back on the heat. Keep on low heat.

Add 1/2 cup of Balsamic Vinegar and salt and pepper to taste. Let simmer on low heat while your pasta continues to cook.

Your pasta should take no longer than 10 minutes to fully cook. It should be cooked, yet still firm. If it’s mushy, it’s over cooked. It’s best to stand by your cooking pot to check the consistency of your pasta til your desired texture is reached.

Strain your pasta (**do not cool or run under cold water)

Once pasta is fully strained from the water, add pasta to your skillet with the Balsamic Chicken and Mushroom mixture.

Stir in evenly using a large spoon until all the pasta is distributed evenly with your other ingredients.

Serve with your favorite garnished and enjoy!
Rob Watts



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