Tomato Basil Chicken Pasta (Print Version)
# Ingredients:
→ Chicken with Balsamic Glaze
01 -
2 tablespoons of balsamic vinegar
02 -
1 pound of chicken breasts, no skin or bones
03 -
A teaspoon of honey
04 -
1 tablespoon of pesto
05 -
Season with kosher salt and freshly ground pepper as needed
06 -
A small pinch of red chili flakes
→ Tomato and Herb Pasta
07 -
A dozen ounces of dry pasta, use gluten-free if required
08 -
Two tablespoons of olive oil
09 -
Grated or minced garlic cloves (2 pieces)
10 -
2 cups of cherry tomatoes sliced in half
11 -
A sprinkle of red chili flakes for heat
12 -
3 tablespoons of Parmesan, shredded
13 -
Salt and freshly ground black pepper to suit your taste
14 -
Optional: Balsamic drizzle and additional chopped basil
15 -
2 tablespoons of finely cut fresh basil leaves
# Instructions:
01 -
Throw all the marinade stuff and chicken into a freezer-safe bag. Push out as much air as you can, seal it up tight, and rub the marinade all over the chicken through the bag. Leave it in the fridge for at least an hour or keep it overnight to soak up more flavor.
02 -
Turn on your grill and heat it to about 400°F. Oil up the grates to stop sticking. Put the chicken onto the grill, cooking it for 7 to 8 minutes. Flip it over and give the other side 6 to 8 minutes, depending on how thick it is. The middle needs to hit 165°F. Let the chicken breathe for 5 minutes after it’s done before you slice it.
03 -
Make the pasta as instructed on the package. Scoop out half a cup of that starchy cooking water before you drain it all. Set the cooked pasta aside for now.
04 -
Bring the pot back to the stove and pour in the olive oil. Heat it up till it’s warm under medium heat and swirl it around. Toss in the garlic, cooking for 30 seconds or so. Add in the tomatoes, salt, pepper, and a bit of chili flakes. Keep it cooking until the tomatoes soften and release their juices.
05 -
Stir the basil into the cooked tomato blend. Add the drained pasta back to the pot, plus some of the pasta water you saved earlier. Mix it all up and add a splash more water if you want a saucier consistency.
06 -
Serve the sliced chicken over the pasta and sprinkle with Parmesan. Drizzle balsamic glaze and add another touch of fresh basil if you'd like.
# Notes:
01 -
Let the chicken soak in the marinade longer for a stronger kick of flavor.