- chicken breasts, diced into ½ inch pieces 2 (400 g)
- onion, diced 1 (150 g)
- carrots, diced 2 (150 g)
- Celery 1 stick (75 g)
- garlic, finely sliced 4 cloves
- tortiglioni pasta or penne or rigatoni 250 g
- neutral cooking oil 2 tbsp
- chopped tomatoes 400 g
- Dried oregano 1 tsp
- Dried thyme 1/2 tsp
- gouda cheese 200 g
- Baby spinach 75 g
- Balsamic vinegar 75 ml
Pastas are great for the summer time. Not only can you modify a pasta recipe as you like, but you can also enjoy it hot or cold. This Balsamic Chicken Pasta is another easy pasta recipe—fit for a family for either lunch or dinner. It’s got all the tangy flavor you’d expect from a balsamic chicken recipe, but with a creamy, cheesy texture. It’s easy to make too. Sauté chicken breast, add your vegetables, and bake until golden. With two chicken breasts, veggies, pasta, and a bit of cheese, you will have a delicious, satisfying meal on the table in no time.
Balsamic Chicken Pasta Ingredients
This recipe uses chicken breast, but you can also use ground beef or turkey. Canned tomato is added, together with balsamic vinegar which gives this pasta dish the quintessential “balsamic chicken” flavor. Vegetables like baby spinach, carrots, and celery add extra nutrition, making it suitable for the whole family.
– This dish is best served fresh out of the oven (you don’t want to leave the chicken for a long time before serving).
– Use a thermometer to check that the internal temperature of the chicken reaches 165°F.
– If you don’t have chicken breasts, you can use large chicken thigh fillets, but they might be more difficult to stuff due to their small surface area.
How to store Balsamic Chicken Pasta
Store the cooked Balsamic Chicken Pasta in the fridge in an airtight container for up to 3 days. Reheat in the oven or microwave.
How to make Balsamic Chicken Pasta
Cook the pasta in boiling salted water for 1 minute less than the packet says, this should keep it nicely al dente.
Heat a frying pan over a medium high heat and add one tablespoon of cooking oil. Add the chicken and fry until golden on the outside.
Remove from the pan and set aside. Reduce to a medium heat add the remaining tablespoon of oil. Add the onion, carrots and celery and fry for 5 minutes until softened.
When softened, add the garlic and cook for a further 60 seconds.
Return the chicken to the pan stir, then add the Balsamic vinegar and reduce by half.
Add the canned tomatoes and stir followed by the dried oregano and thyme and cook for 5 minutes.
Now transfer the chicken and sauce to a pan with the pasta and a little of the pasta cooking liquid (a couple of tablespoons).
Stir in 125 grams of the cheese and the spinach.
Transfer to a 2-liter casserole dish and top with the remaining cheese.
Bake in the oven at 200°C of 400°F for 15-20 minutes or until crispy and golden.
You can also use fresh herbs if you can’t find dried.