Happy Friday! Here is another quick and easy weeknight meal to add to your rotation. It's a skillet version of my Crock Pot Balsamic Chicken over Pasta. There is a lovely hint of sweet and tangy flavor, but it's not overpowering. I served this with some freshly steamed broccoli.
- 8 oz rotini
- 2 tbsp butter
- 1 large carrot, diced
- 1/4 onion, minced
- 1 large garlic clove, finely minced
- 1 boneless skinless chicken breast half, cut into 3/4-inch pieces
- 3 tbsp balsamic vinegar, divided
- 1/2 tbsp basil, chopped
- 1/8 tsp dried oregano
- 1/4 tsp pepper
- Pinch of sugar
- 1 c chicken broth
- 1/4 c grated Parmesan cheese
- 1 tomato, chopped
- Salt, to taste
- 1 tbsp fresh parsley, chopped
Bring a large pot of salted water to a boil. Add the rotini and cook until al dente. Drain. Set aside.
Meanwhile heat the butter in a large skillet over medium heat. Add the carrot and onion, and cook until soft, about 4 minutes. Stir in the garlic, and cook for 1 minute longer. Add the chicken, basil, oregano, pepper, and sugar. Add 2 tbsp of the balsamic vinegar. Cook and stir the chicken until brown on all sides. Pour in the broth, and bring to a boil. Stir in the Parmesan and tomato.
Carefully pour in the cooked rotini into the skillet. Add the remaining 1 tbsp of balsamic vinegar. Stir well to combine. Continue to cook and stir until the chicken is cooked through.
Season with salt, to taste. Garnish with fresh parsley.