Although there may seem like a lot of ingredients in this dish, it's fairly simple to put together. Along with the simplicity, it is quite delicious! I think it could have used some goat cheese crumbles or even some fresh mozzarella, but other than that, it was pretty much perfect!
Now, before I get to the giveaway announcement (I know you can't wait!) I want to wish my sister, Tracy, a very happy birthday!! My sister and I have not always gotten along so well, but fortunately, that changed as we got older. I miss her dearly and wish I could be with her on this day, so I had to make sure to send out a special Happy Birthday to her! So...
Happy Birthday Tracy!!! Love and miss you so very much!!!!
Now - the giveaway announcement!!! - Last week I showcased recipes using IndriVanilla Bourbon Java Vanilla Beans and because of my wonderful experience with them, I truly want all of you to experience them too. Unfortunately, I cannot give you ALL vanilla beans, BUT, I can give one very lucky winner a sampling of each type of bean Whitney has in stock! And all YOU have to do is leave a comment here telling me what the first recipe you will try out with your vanilla beans will be. Simple. Please do not leave comments as annonymous - or if you must, please make sure to leave your name and email address in the comment. The giveaway ends Thursday, December 8th, at 8pm Pacific time. The winner will be announced first thing Friday morning. Good luck!
Balsamic Chicken Pasta
Created by Jenn's Food Journey
4 chicken tenders, chopped or sliced
salt and pepper
1/2 teaspoon Italian herb mix
1 Tablespoon olive oil
2 teaspoons balsamic vinegar
1 red pepper, sliced or chopped
1 pasilla (green) chili, sliced or chopped
10oz penne multi-grain penne pasta
2 Tablespoons balsamic vinegar
1 garlic clove, finely minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons oregano
1 teaspoon dried basil
1 teaspoon parsley
1/4 cup extra virgin olive oil
Place the chicken in a shallow dish; season with salt, pepper, and Italian herb mix. Drizzle on 1 Tablespoon olive oil and 2 teaspoons balsamic. Toss everything to combine. Cover and let sit in refrigerator for at least 1 hour.
Heat a skillet over medium heat. Spray with non-stick cooking spray. Add the cut up chicken and saute until chicken is no longer pink in the middle; about 8 minutes.
Meanwhile, cook pasta according to package directions; drain. In a large measuring cup, add the balsamic, garlic, salt, pepper, oregano, basil and parsley. Slowly whisk in the olive oil.
Add the chicken to the pasta and pour balsamic mixture over. Toss to coat. Serve with warm Italian bread. Enjoy!
One Year Ago: My Sister