Pesto Pasta with Balsamic Chicken
User Reviews
5
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Prep Time
1 hr
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Cook Time
45 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
774 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Pasta with Balsamic Chicken
Description
In this recipe, chicken breast chunks are marinated in a mixture of balsamic vinegar, olive oil, brown sugar, and soy sauce, imparting a sweet and tangy flavor while tenderizing the meat. The chicken is cooked in a skillet until browned and fully cooked. Meanwhile, cherry tomatoes are roasted with olive oil and salt, concentrating their natural sweetness and softening their texture.
The orecchiette pasta is cooked al dente and combined with basil pesto and fresh spinach to add herbal and vegetal notes. The cooked chicken is added to the pasta skillet, integrating the rich balsamic flavor throughout. Fresh basil and Parmesan cheese are served alongside to complement the dish.
This pasta is suitable for a filling lunch or dinner, offering a combination of textures—from tender chicken to roasted tomatoes and al dente pasta—and a complex flavor profile from the balsamic marinade and basil pesto.
Ingredients
For the pasta:
- 1 ½ pounds chicken breast about 2 breasts, boneless, skinless
- ¼ cup balsamic vinegar
- 6 tablespoons extra-virgin olive oil , divided
- 1 tablespoon brown sugar light or dark
- 1 teaspoon soy sauce
- 1 ½ pounds cherry tomato
- ½ teaspoon kosher salt
- 1 pound orecchiette pasta , dry
- 1 ¼ cups basil pesto
- 2-3 cups spinach
- Parmesan Cheese , for serving
- basil for serving, fresh leaves
Instructions
- Marinate the chicken. Trim the chicken of any extra fat, cut into chunks, and place it in a gallon freezer bag or shallow bowl. Whisk the balsamic vinegar, 2 tablespoons of olive oil, brown sugar, and soy sauce in a bowl. Pour the marinade over the chicken and refrigerate for an hour or up to overnight.
- Roast the tomatoes. Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil. Add the tomatoes, ¼ cup (4 tablespoons) of olive oil, and ½ teaspoon of salt to the pan. Toss the tomatoes to evenly coat them in the oil and salt. Roast for 15-20 minutes.
- Cook the chicken. Heat a skillet over medium heat and drizzle with olive oil. Add the chicken and cook, turning every few minutes, until the chicken is browned and reaches an internal temperature of 160°F, about 10-15 minutes.
- While the chicken cooks, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and add the hot pasta to the skillet with the chicken. Toss with the pesto, roasted tomatoes, and spinach. Top with freshly grated Parmesan and fresh basil before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 774 kcal
% Daily Value*
| Calories | 774kcal | 39% |
| Carbohydrates | 69g | 23% |
| Protein | 38g | 76% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 892mg | 37% |
| Potassium | 908mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2568IU | 51% |
| Vitamin C | 30mg | 33% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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