Tomato Basil Pasta with Balsamic Grilled Chicken
A flavorful dish featuring grilled chicken marinated in balsamic vinegar, served over gluten-free pasta with fresh tomatoes and basil.
Equipment
- Grill or grill pan
- Pot or pan for cooking pasta
- Resealable bag
Ingredients
- 1 pound boneless skinless chicken breasts (453.6 grams)
- 2 tablespoons balsamic vinegar (30 milliliters)
- 1 tablespoon pesto (15 milliliters)
- 1 tablespoon honey (15 milliliters)
- red pepper flakes Pinch
- Kosher salt and fresh ground black pepper to taste
- 12 ounces uncooked pasta (340 grams), gluten-free if needed
- 2 tablespoons olive oil (30 milliliters)
- 2 cloves garlic minced or grated
- 2 cups halved cherry tomatoes (300 grams)
- 2 tablespoons chopped fresh basil leaves (8 grams)
- 3 tablespoons shredded Parmesan cheese (12 grams)
- Balsamic glaze and extra chopped basil for garnish (optional)
Instructions
- Start by mixing balsamic vinegar, pesto, honey, red pepper flakes, salt, and pepper in a bowl until well-blended and smelling tangy. Place the chicken in a resealable bag and pour the marinade over it. Let it soak in the marinade for at least 1 hour.
- Boil a pot of salted water and add your uncooked pasta, stirring occasionally. Cook until al dente, which will take about 8 to 10 minutes. Reserve 1 cup (240 milliliters) of pasta water before draining the pasta and then drain it.
- Heat olive oil in a grill pan over medium heat. Add the marinated chicken to the pan. Cook for about 6 to 7 minutes on each side, or until the chicken is golden brown and no longer pink inside. Make sure not to overcook to avoid dryness.
- In the same pan used for grilling chicken, add minced garlic. Cook for about 1 minute until fragrant. Then add the halved cherry tomatoes and a pinch of red pepper flakes. Stir until the tomatoes soften and burst, about 2 to 3 minutes.
- Mix in the drained pasta and toss it with the garlic-tomato blend. If the pasta seems dry, slowly pour in reserved pasta water until the desired consistency is reached. Keep the heat low to prevent sticking.
- Add chopped fresh basil and gently mix, allowing the heat to bring out the aroma. Avoid cooking the basil too long; it should remain vibrant.
- Plate the pasta and top with shredded Parmesan cheese. Drizzle with balsamic glaze and sprinkle extra basil if desired before serving.
Notes
Storage Tips: The pasta tastes best the day it is made but can be stored in an airtight container in the refrigerator for a couple of days. When reheating, you may need to add some liquid to prevent it from drying out.
Expert Tips: Marinating the chicken for at least 1 hour helps lock in moisture and flavor. If the pasta sauce seems too watery, reserve less pasta water or let the sauce reduce longer to thicken it up. Use fresh, in-season tomatoes for the best flavor, or consider adding a pinch of sugar if they lack sweetness. For easy preparation, use the chiffonade technique to chop the basil.
Reheating Instructions: Reheat in a pan over medium heat, adding a splash of water or broth as needed to maintain moisture, cooking until thoroughly warmed through, about 5 minutes.
Serving Suggestions: Serve with a side of garlic bread for a complete meal. Pair with a light salad to enhance freshness, and drizzle with extra balsamic glaze before serving for added flavor.
Recipe Variations: You can substitute different proteins like shrimp or tofu for variety. Add spinach or arugula for extra greens and nutrition. Incorporate other seasonal vegetables like zucchini for added texture and flavor.
Ingredient Notes: Choose boneless skinless chicken breasts for best results in grilling. Ensure pasta is gluten-free if required. Use 12 ounces (340 grams) for best balance with other ingredients. For cheese, avoid overloading to maintain the dish's balance.