What’s for lunch? Salad, but make it with carbs! Here’s another recipe I gave a try from cafedelites.com. Filling but still light, good for a cool spring day. The recipe from the site is below. The only thing I did differently was just as in the previous recipe I shared, I broiled the chicken versus searing it on top of the stove. I always like to add butter to my noodles after I drain them to keep them from sticking. Plus, butter is just good. And of course, I added more than two tablespoons of balsamic vinegar to the noodles! That’s just the right thing to do. If you don’t have a balsamic glaze, you can make your own by cooking down your balsamic vinegar (with some brown sugar for extra flavor, but that’s optional). Anyway, this is a quick recipe you’ll like on a sunshiny day. Thanks again, Karina! Xo
INGREDIENTS
- 1 pound (500 g) thin spaghetti pasta, (dry weight)
- 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
- One teaspoon dried basil
- One teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup olive oil
- Two tablespoons minced garlic
- Two tablespoons red onion, finely chopped (about 1/3 of a red onion)
- Two tablespoons balsamic vinegar, (adjust to your tastes)
- 8 Roma tomatoes, diced
- 1/2 cup grated Parmesan cheese, plus more to serve
- Two tablespoons finely chopped fresh basil or parsley
- Salt and pepper, to taste
- Balsamic glaze to serve (optional) — I use store-bought
INSTRUCTIONS
- Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl; set aside.
- While the pasta is boiling, season chicken with the herbs, garlic powder, salt, and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
- Add the remaining olive oil to the same hot pan/skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
- Add in the tomatoes, toss them lightly in the heat to warm them through, and combine all of the flavors. Add the tomato mixture onto the pasta.
- Mix in the vinegar, Parmesan cheese, and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
- Top with two tablespoons of extra Parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.
Enjoy!
