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Balsamic Chicken Pasta

 Balsamic Chicken Pasta
“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.”
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.