Balsamic Chicken Pasta Recipe

Balsamic Chicken Pasta Recipe Balsamic Chicken Pasta Recipe photo by Taste of Home Rating 4

“Balsamic vinaigrette gives a refreshing zing to this pasta dish,” says Bill Hilbrich of Saint Cloud, Minnesota. “It can be served hot or refrigerated and served as a cold salad.”

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Balsamic Chicken Pasta Recipe
  • Prep/Total Time: 25 min.
  • Yield: 2 Servings
10 15 25

Ingredients

  • 1 cup uncooked spiral pasta
  • 1/2 cup cubed cooked chicken breast
  • 1 small tomato, seeded and chopped
  • 2 tablespoons sliced ripe olives
  • 1/4 cup prepared balsamic vinaigrette
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Cook pasta according to package directions; drain.
  • In a serving bowl, combine the chicken, tomato, olives and pasta. In a small bowl, whisk the vinaigrette, oil, salt and pepper. Drizzle over salad; toss to coat. Yield: 2 servings.

Nutritional Facts 1-1/4 cups (prepared with reduced-fat vinaigrette) equals 184 calories, 13 g fat (2 g saturated fat), 27 mg cholesterol, 621 mg sodium, 5 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Balsamic Chicken Pasta in Cooking for 2 Summer 2009, p23

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Balsamic Chicken Pasta

Balsamic Chicken Pasta Recipe

Balsamic Chicken Pasta

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(1-3) of 3 reviews

Reviewed on Feb. 21, 2013 by keyster1117

This recipe was VERY easy to make. I have two suggestions. 1. cook the chicken in garlic and olive oil first. 2. Add feta to the top once you plate the dish.

Reviewed on Mar. 22, 2011 by mirlyn

Made this recipe for dinner and people seemed to enjoy it...that or they are good liars. Either way, I found this recipe rather tasty and it satisfies well enough. I would cut down on the Black Olives as they tend to overpower things. I would add some sunflower seeds as well, add some crunch to it. I imagine this dish goes well with some moderately sweet red wine. Cheers all!

Reviewed on Jul. 20, 2010 by Jan Kirk

Haven't tried it yet.

 
 

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