I have told you before my love for balsamic vinegar, so when I found this recipe I knew I had to try it out. I was a bit worried, because my family is used to creamy sauces, but they loved it. It was a nice, light change. It is good warm or cold. Great for a hot summer day. I have created two serving options.
Balsamic Chicken Pasta
Adapted from Taste of Home
1 pound bow tie pasta
4 cups cubed cooked chicken breast ( I grilled mine.)
2 medium tomatoes, chopped
1/2 cup chopped onion
8 bacon strips, cooked and crumbled
4 oz. mozzarella cheese, cut into small pieces
1/2 cup olive oil
1 teaspoon dried basil or 3 teaspoons fresh (more if you like)
1/4 cup balsamic vinegar
2 Tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese
*Optional: fresh sliced mushrooms and shredded mozzarella cheese
Whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper in a small bowl and set aside.
Cook pasta according to package directions. Drain. Transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and mozzarella pieces.
* If desired saute mushrooms and onions in a tad bit of olive oil until they are softened. Add to pasta mixture.
Option 2: Pour it into a casserole dish. Sprinkle with shredded mozzarella cheese and broil just until the cheese is melted.