Best Balsamic Chicken Pasta Recipes

BALSAMIC CHICKEN AND PASTA

Steps:

• Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
• Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
• Preheat the oven to 300 degrees F (150 degrees C).
• Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
• While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
• Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

BALSAMIC CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

BALSAMIC CHICKEN PASTA

Steps:

• Cook the pasta according to directions (about 8 minutes) and drain.
• Put the vinaigrette into the bottom of a serving dish, add the remaining ingredients, except the olive oil and toss to coat.
• Splash the olive oil on last and either serve warm OR refrigerate immediately.

CREAMY TUSCAN PASTA SAUCE WITH CHICKEN AND BALSAMIC MUSHROOMS

Steps:

• Set out cream cheese to soften. Then prepare your chicken. Precooked chicken strips are very easy, and this would also be a great way to use up leftover rotisserie chicken, by dicing into bite-sized pieces. Or you can bake or pan-fry your chicken breasts and then cut into bite sized pieces.
• Prepare the balsamic mushrooms. First, in a small dish, whisk together the balsamic vinegar, brown sugar and 1 tablespoon water, set aside.
• In a large skillet, heat 1 tablespoon of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
• Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium-high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more.
• Turn the heat to low, add the garlic and the remaining 1 tablespoon butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture. Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with pepper. Set aside mushrooms.
• Prep remaining ingredients - shred parmesan, mince garlic (or use garlic press), halve cherry tomatoes, julienne-slice basil leaves into thin strips, boil pasta.
• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
• Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper, salt, and half of the fresh basil. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
• Plate! Layer pasta, then chicken, then mushrooms, then sauce, and top with cherry tomatoes and remaining fresh basil.

CHICKEN AND VEGETABLE PASTA SALAD WITH BALSAMIC VINAIGRETTE RECIPE - (4.4/5)

Steps:

• Mix oil, vinegar, Seasoning and salt in medium bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the vinaigrette; turn to coat well. Reserve remaining vinaigrette for the salad. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning frequently. Cut chicken into thin slices. Toss pasta, vegetables and chicken in large bowl with reserved vinaigrette. Sprinkle with pine nuts and Bac'n Pieces. Serve immediately or refrigerate until ready to serve.

BALSAMIC CHICKEN PASTA

Steps:

• Cook pasta according to package directions; drain., In a serving bowl, combine the chicken, tomato, olives and pasta. In a small bowl, whisk the vinaigrette, oil, salt and pepper. Drizzle over salad; toss to coat.

BALSAMIC GLAZED CHICKEN PASTA WITH VEGETABLES

Steps:

• Marinate chicken with salt, pepper, garlic salt, and balsamic vinegar salad dressing.
• Set aside while making the glaze.
• In a small saucepan, mix brown sugar, balsamic vinegar, maple syrup, orange juice, minced garlic, and olive oil.
• Bring mixture to a boil.
• Reduce heat and simmer for about 10 minutes.
• Remove from heat and set aside.
• Grill chicken over medium coals until done.
• Slice into strips when cool and set aside until pasta is ready to assemble.
• Add olive oil to a heated skillet.
• Place prepared vegetable in the olive oil and saute until tender, about 15 mintues.
• While vegetables are cooking, boil water and cook pasta until tender.
• Drain pasta and place in a large bowl.
• Add chicken, sauted vegetables, and balsamic vinegar glaze.
• Toss and serve.
• Add parmesan cheese if desired.

PENNE PASTA, CHICKEN, SPINACH, TOMATOES WITH BALSAMIC VINAIGRETTE

Steps:

• 1. Saute chicken in 1 Tbsp olive oil in a med skillet for 5 to 6 min or until done.
• 2. Whisk together the vinegar and mustard in a small bowl. Gradually whisk in 6 Tbsp olive oil until smooth. Season with salt and pepper to taste.
• 3. Cook Pasta according to package, drain. Toss together pasta,chicken, vinegar mix, spinach, and remaining ingredients in a large bowl. Season with salt and pepper. Serve hot or cold!

BALSAMIC CHICKEN PASTA

Steps:

• In a large skillet, heat olive oil on medium. Mix together flour and garlic salt in a small bowl. Salt and pepper the chicken. Cover chicken in flour mixture. Brown chicken on both sides. Approximately 4 minutes per side. Remove chicken from skillet and reduce heat. Bring a pot of water to boil. Cook spaghetti accordingly. On low to medium heat, brown butter and garlic. Stir frequently. Add balsamic and reduce to low. Cook for about 3 minutes. Add in tomatoes and artichokes without juice. Add capers with juice. Cook for about 5 minutes. Add chicken and spaghetti into mixture. Serve immediately.

CROCK POT SHREDDED BALSAMIC CHICKEN WITH HERB CABBAGE PASTA

Steps:

• Place chicken, mushrooms, brown sugar, garlic, rosemary, sage, pepper, soy sauce, cola, and vinegar into crockpot. Cover and cook on low for at least 5 hours.
• About one-half hour prior to serving, cook pasta as directed. Meanwhile separate chicken meat with a wooden spoon in the crockpot.
• Once pasta is ready, strain and set to one side. In a skillet, on medium heat, quickly sauté cabbage in herb butter. Stir in pasta and turn off heat.
• Place in serving bowls, top with shredded chicken, and sprinkle with Parmesan and parsley.

BALSAMIC-CHICKEN PASTA

Steps:

• Cook 3 oz whole-wheat rotini as directed on package. In a medium pan over medium-high heat, saute 3 oz sliced boneless, skinless chicken breast in 2 tsp olive oil with 1 cup chopped broccoli and 1/4 cup sliced onion, 3 minutes. Add 2 tbsp balsamic vinegar and a dash of salt and freshly ground black pepper; saute until onion is golden and chicken is cooked through, 2 minutes. Stir in pasta and 1/4 tsp chopped garlic; cook 1 minute. 603 calories

BALSAMIC CHICKEN LIVER PASTA

Steps:

• If the chicken livers are large, cut them in half. Combine the flour, paprika, salt and 1/2 tsp. of the pepper in a mixing bowl. Heat the oil in a large skillet. Dredge the livers in the flour mixture, and then sauté until browned, about 5 minutes. Raise the heat slightly, and add the tomatoes, vinegar, chicken stock, wine and rosemary. Simmer until slightly thick, about 5 minutes. While the sauce is cooking, bring a large pot of water to a boil. Add the pasta and cook according to instructions. Drain, and toss with the sauce. Add the remaining 1 tsp. pepper, and serve immediately.