AuthorGeo FoodsCategoryFast FoodIngredients
Preparation
Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, honey and whisk to combine. Bring to boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool. In a large skillet over medium-high heat, heat two tablespoons oil. Add chicken and cook then remove from skillet and set aside. Add cooked pasta to skillet and drizzle with remaining two tablespoons oil. Season it with remaining one teaspoon Italian seasoning, salt, pepper and stir to combine. Stir in tomatoes and cook until tomatoes are tender for five minutes. Add chicken and mozzarella, cover and cook until cheese melts. Drizzle with balsamic glaze and serve.
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½ cup balsamic vinegar ¼ cup sugar 2 tbsp honey 1 kg chicken breast 2 tsp Italian seasoning 1 tsp garlic powder Salt garlic powder 4 tbsp olive oil 340 g penne pasta noodles 1 cup cherry tomatoes 1 cup mozzarellaDirections
1Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, honey and whisk to combine. Bring to boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool. In a large skillet over medium-high heat, heat two tablespoons oil. Add chicken and cook then remove from skillet and set aside. Add cooked pasta to skillet and drizzle with remaining two tablespoons oil. Season it with remaining one teaspoon Italian seasoning, salt, pepper and stir to combine. Stir in tomatoes and cook until tomatoes are tender for five minutes. Add chicken and mozzarella, cover and cook until cheese melts. Drizzle with balsamic glaze and serve.
Ingredients
Directions
Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, honey and whisk to combine. Bring to boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool. In a large skillet over medium-high heat, heat two tablespoons oil. Add chicken and cook then remove from skillet and set aside. Add cooked pasta to skillet and drizzle with remaining two tablespoons oil. Season it with remaining one teaspoon Italian seasoning, salt, pepper and stir to combine. Stir in tomatoes and cook until tomatoes are tender for five minutes. Add chicken and mozzarella, cover and cook until cheese melts. Drizzle with balsamic glaze and serve.