Transform ordinary chicken into something extraordinary with these balsamic chicken fillets over pasta! Tender, juicy chicken breasts are cooked to golden perfection and coated with a scrumptious sauce bound to make your taste buds smile.
The perfect combination of sweet and tart, this mouthwatering mixture calls for wholesome ingredients like balsamic vinegar, Dijon mustard, and honey. Spiked with minced garlic and complete with fire-roasted tomatoes, this sauce marries beautifully with the chicken and cranks up the meat’s flavor factor. Served on a bed of whole-grain rotini pasta and topped with grated parmesan cheese, this wholesome meal delivers nutrients from all the major food groups. Its protein-packed profile will ward off cravings and keep you satisfied for hours.
This super savory dish just keeps on giving. It’s a guaranteed hit at dinnertime, but it also makes delicious leftovers!
Yields: 4 servings | Calories: 306 | Total Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 41mg | Sodium: 761mg | Carbohydrates: 45g | Fiber: 2g | Sugar: 8g | Protein: 21g | SmartPoints: 9
Ingredients
-
Pasta and Chicken
- 2 cups whole grain/whole wheat rotini pasta
- 4 (4-ounce) boneless, skinless chicken breasts
- ½ teaspoon kosher or sea salt
- ½ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
-
Balsamic Marinara Sauce
- 1 (14.5 ounce) can diced fire-roasted tomatoes (with liquid)
- 2 cloves garlic, minced
- ¼ cup balsamic vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- ½ teaspoon kosher or sea salt
- ¼ teaspoon black pepper
-
To serve
- ½ cup freshly grated Parmesan cheese (optional)
Directions
Boil pasta until al dente and drain, according to package directions.
Meanwhile, line up chicken breasts, cover with plastic wrap, and pound each to ½-inch with the bottom of a heavy-bottomed pan, jar, or a mallet.
Place a heavy-bottomed skillet on the stovetop. Make sure the bottom of the whole pan is coated with olive oil.
Salt and pepper chicken on both sides.
Add chicken breasts to pan. Cook for 1 minute to get golden on the bottom. Turn breasts over and reduce heat to low.
Cover pan with a tight-fitting lid. Cook for 10 minutes (check time). Do not remove lid while cooking. After 10 minutes, remove pan from heat, still covered, and allow to sit for 10 additional minutes.
Make sure there is no pink in the middle of the breasts or that a meat thermometer reads 165 degrees F when inserted in the center.
In a separate pan over medium heat, whisk together all ingredients for balsamic marinara sauce. Simmer for about 5 minutes, until well combined and hot.
Serve chicken over pasta and ladle some sauce over both.
Sprinkle with parmesan cheese, if using.
Enjoy!
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