Read reviews (3)
Rate recipe
“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.”
This recipe is:
Quick
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.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013