Once in a while when you’re experiementing in the kitchen, you may have one idea for what the recipe is going to be and it turns out completely different. That’s how this recipe came about. I love the summery salad of fresh basil, fresh mozzarella, tomatoes, and a drizzle of balsamic vinegar. It’s one of my favorite salads, but it really is better suited for warm months. So I wanted to try creating a pasta based dish that combined those flavors. Unfortunately, this doesn’t quite make it. But it’s quite delicious in it’s own right.
Ingredients
6 oz linguini noodles, uncooked
8 oz boneless skinless chicken breast
1/4 cup minced garlic
1 cup chopped onions
1 cup sliced zucchini
1 cup chopped red peppers
2 cups reduced sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons dried basil
1 teaspoon cornstarch
1 cup grape tomatoes, cut in half
1 cup shredded mozzarella
Directions
Cook the pasta according to the directions on the box.
In a large pan, cook the chicken, garlic, onions and zucchini until the vegetables are tender and the chicken starts turning golden brown. In a measuring cup, combine the chicken broth, balsamic vinegar, basil, and corn starch (make sure the corn starch is completely dissolved into the liquids). Pour into the pan with the chicken and bring it to a boil. Turn the heat down and cook for a few minutes, stirring often. When the sauce starts to thicken, add the tomatoes and cheese. Continue to cook until the sauce starts to stick to the noodles.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 325.9
Total Fat: 0.5 g
Cholesterol: 31.3 mg
Sodium: 634.5 mg
Total Carbs: 50.6 g
Dietary Fiber: 3.9 g
Protein: 21.5 g
