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

Balsamic Chicken Pasta Recipe

Read Reviews (3)
4.5 3
Publisher Photo
“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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

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.

Directions

  1. Cook pasta according to package directions; drain.
  2. 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.
Originally published as Balsamic Chicken Pasta in Cooking for 2 Summer 2009, p23

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.

Light-Bodied White Wine

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

Reviews for Balsamic Chicken Pasta(3)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 21, 2013

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.

MY REVIEW
Reviewed Mar. 22, 2011

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!

MY REVIEW
Reviewed Jul. 20, 2010

Haven't tried it yet.

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