Balsamic Chicken Pasta

Oh yum.

As I write this, I am wishing that I had some of this pasta to eat.

So, so good.

Easy.

Highly customizable.

Awesome.

I found this recipe on Tasty Kitchen, it is by the lovely Natalie at Perry's Plate.

You can see the original recipe here.

As usual, by the time I was done with it, it was almost unrecognizable (although I would be willing to bet the original version is delicious too...I just can't seem to leave well enough alone).

The first time I made it, I doubled the recipe, used rotisserie chicken, added asparagus, subbed feta cheese for the goat cheese and mozzarella cheese, subbed spaghetti for linguine, and added extra balsamic vinegar.

The second time I made it, I used bucatini pasta (I had some left over from a dish that Lyndi made the night before), rotisserie chicken, extra balsamic, dried basil instead of fresh, and mozzarella and Parmesan cheese.

I don't know which one I loved more.

The bottom line is, it's good no matter what.

My only suggestion is to use high quality balsamic vinegar and olive oil.

Take a look at this:

This was the first round. Yum.

And here was the second round. I know you can't really see it, but there is tons of grated mozzarella and Parmesan cheese in there.

I want to eat this now.

Here you go - make this for dinner tonight!

(See bottom of post for printable)

Balsamic Chicken Pasta (serves 4) adapted from Perry's Plate

• 8 ounces of your favorite long pasta (angel hair, spaghetti, linguine, bucatini)
• 3 cups chopped or shredded cooked chicken (I used rotisserie) 
• 1 red bell pepper, julienned
• 1 tablespoon minced garlic
• 1 cup fresh basil, chopped or chiffonaded
• 1.5 cups of cheese, crumbled or shredded (goat, Parmesan, feta, mozzarella, or a combination)
• 3 tablespoons high quality balsamic vinegar
• 6 tablespoons high quality olive oil
• salt and pepper to taste
• optional: 1/2 bunch asparagus, woody stems removed and cut into bite-sized pieces

Whisk together balsamic vinegar, olive oil, and salt and pepper. Set aside. 

Cook pasta according to package directions, drain all except for 1/2 cup of pasta water.

While pasta is cooking, saute garlic and red pepper until tender (if using asparagus, add it for the last 2 minutes of cooking).

Add chicken and basil to pan with veggies.

Stir in oil and vinegar.

Toss with pasta and cheese, add salt and pepper to taste.

Enjoy!

Printable Recipe