Don’t you love it when a meal you just whipped up on a whim turns out to be completely fantastic?
It doesn’t happen all that often for me, but when it does I get very giddy. And smug.
This particular recipe makes me very smug indeed because it just came together one night when I was home alone and hungry and craving caprese salad and pasta all at once. It’s a wonderful combination of balsamic vinegar, sweet tomatoes and peppery basil. It also gives me an opportunity to put goat cheese on something, which is always a good thing. The little bit of goat cheese on top of this pasta is the perfect finish. Bar none.
Balsamic Chicken Pasta
Serves: 2 Time: 20 min
- 2 Chicken Breasts, cubed
- 2 cups Cherry Tomatoes, cut into halves
- 1/2 cup Fresh Basil chopped in strips, divided
- 3 tbsp Balsamic Vinegar
- 1 tbsp Honey
- 1 tsp Dry Mustard
- 2 tsp Olive Oil
- 3-5 cloves Garlic, minced
- 2 cups cooked pasta — penne or rotini
- salt and pepper to taste
- Goat cheese to garnish
- Cook pasta according to directions.
- In a small bowl, combine vinegar, honey and dry mustard and whisk to dissolve honey. Set aside.
- Heat oil in frying pan over medium high heat, add chicken and season with salt and pepper. Saute until chicken begins to brown. Add garlic and saute further until chicken is no longer pink.
- Add vinegar mixture and stir to combine, bring to a simmer.
- Add tomatoes, stir gently and simmer for 5 minutes.
- Add half of fresh basil and stir to combine, simmer for a further 5 minutes.
- Toss with pasta, plate and garnish with goat cheese and remainder of fresh basil.
This is a great dinner for two! Pair it with a delicious salad and some steamed veggies for a healthy, well-rounded dinner!