This tasty tomato basil pasta brings bright flavors together with juicy balsamic chicken. It’s like a hug for your taste buds, combining freshness and comfort in one dish!
Key Ingredients & Substitutions
Pasta: I recommend using whole wheat rotini for added fiber and nutrients. If you prefer gluten-free options, you can use chickpea or lentil pasta instead, which are high in protein.
Chicken: Boneless, skinless chicken breasts are great for this dish, but you can easily substitute with chicken thighs for a juicier flavor. If you’re vegetarian, consider marinated tofu or grilled portobello mushrooms for the same marinade effect.
Balsamic Vinegar: Balsamic adds a lovely sweetness. If you don’t have it, red wine vinegar or apple cider vinegar can work in a pinch, but adjust the sweetness with a touch of honey or sugar.
Tomatoes: Fresh cherry tomatoes bring sweetness and color, but you can use canned whole tomatoes if that’s what you have. Just drain them and cut them before adding.
Basil: Fresh basil is best for flavor, but dried basil can substitute if fresh isn’t available. Use about 1 teaspoon of dried basil for this recipe.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken can be tricky! Here’s how to get it just right:
- Marinate the chicken for at least 15 minutes, allowing it to soak up those tasty flavors.
- Preheat your skillet before adding the chicken. This ensures a good sear, helping to lock in moisture.
- Cook on medium-high heat for 5-7 minutes on each side. Use a meat thermometer to check for doneness – it should read 165°F (75°C).
- Let the chicken rest after cooking. This keeps it juicy and tender when you slice it!
Easy Tomato Basil Pasta with Balsamic Chicken
Ingredients You’ll Need:
- 8 oz rotini or spiral whole wheat pasta
- 2 boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh basil leaves, chopped (plus whole leaves for garnish)
- 1/4 cup grated Parmesan cheese, plus extra for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 20 minutes for cooking, giving you a total of about 35 minutes from start to finish. It’s quick, easy, and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a shallow dish, whisk together the balsamic vinegar, 1 tablespoon of olive oil, minced garlic, salt, and pepper. Place the chicken breasts in the marinade, turning to coat them well. Let them marinate for at least 15 minutes, or if you have time, up to an hour in the refrigerator for deeper flavor.
2. Cook the Pasta:
While the chicken is marinating, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until al dente (firm but not hard). Once cooked, drain the pasta and set it aside for later.
3. Cook the Chicken:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade (but save that marinade!) and cook the chicken breasts in the skillet for about 5-7 minutes on each side, or until they are cooked through and nicely browned. Use a meat thermometer if you have one – the internal temperature should reach 165°F (75°C).
4. Prepare the Sauce:
Once the chicken is cooked, take it out of the skillet and let it rest for a few minutes. Add the reserved marinade back into the skillet and bring it to a light simmer for about 2 minutes to slightly thicken the sauce.
5. Add the Tomatoes and Combine:
Add the halved cherry tomatoes to the skillet and cook for about 2-3 minutes until they begin to soften. Then, add the cooked pasta into the skillet, tossing it with the tomatoes and marinade sauce. Stir in the chopped basil and grated Parmesan cheese, mixing everything together until well combined.
6. Serve:
Slice the rested chicken breasts and arrange them on top of the pasta. Garnish with whole basil leaves and extra grated Parmesan cheese, if desired, before serving your delicious meal.
Enjoy your vibrant, flavorful tomato basil pasta paired perfectly with tangy balsamic-glazed chicken! Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Pasta Instead of Regular Pasta?
Absolutely! Whole wheat pasta adds more fiber and nutrients to the dish. Just follow the same cooking instructions as you would for regular pasta, and it will taste great!
What If I Don’t Have Balsamic Vinegar?
No problem! You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar. Just add a touch of honey or sugar to balance out the acidity if desired.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a splash of olive oil or water to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken and prepare the pasta up to a day in advance. Just combine the cooked pasta, tomatoes, and sauce right before serving to maintain the best texture and flavor.
