Thursday, July 16, 2009

Balsamic vinegar is love.

This past weekend we had my hubby's sister and her husband over for dinner and some Trivial Pursuit on the Play Station.

While recipe planning a few weeks back I came across a recipe on a local recipe site for Balsamic Chicken with Angel Hair. I decided that that was a fine jumping off point but I knew I wanted to change the recipe up a bit and come up with my own concoction.

It turned out so well that my non-cook of a sister in law even asked for the recipe! Delicious!

Enjoy :)

Balsamic Chicken and Angel Hair with Zucchini



4 chicken breast, boneless skinless
1 pound angel hair pasta
4 medium, quartered and sliced zucchini
1/2 of a small red onion, minced
3 cloves of garlic, minced
6 - 8 leaves, fresh basil, chiffonade
1/4 cup toasted pine nuts
1/4 cup balsamic vinegar
3 tbsp olive oil
salt & pepper to taste

Parmesan cheese


1 - Begin cooking angel hair pasta in a pot of salted, boiling water; reserve ¼ cup of pasta water.

2 - Cube chicken breasts & season with salt & pepper. In a fry pan coated with olive oil, saute onions & garlic until soft; remove from heat.

3 - Add chicken to same pan & sauté, do not cook through yet. Add onions and garlic back in. Stir to combine then add sliced zuchinni. Cover and simmer on low heat.

4 - Toast pine nuts in a dry pan until lightly browned.

5 - Add pine nuts, balsamic, & reserved pasta water to chicken mixture. Continue to cook uncovered until chicken is cooked through; add basil chiffonade at last minute prior to removing from heat.

6 - To serve, spoon mixture over angel hair pasta & top with parmesan cheese.

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