February 27, 2015

Skillet Balsamic Chicken & Rotini

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.  


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