Tomato Basil Pasta With Balsamic Grilled Chicken

Tomato Basil Pasta with Balsamic Grilled Chicken

Description:

This dish combines the bright, tangy flavor of ripe tomatoes and fresh basil with the rich, smoky sweetness of balsamic-marinated grilled chicken. It’s a light yet satisfying meal, perfect for summer evenings or a healthy family dinner.

Ingredients:

For the Pasta:

12 oz (340g) spaghetti or fettuccine

2 tbsp olive oil

3 garlic cloves, minced

1½ cups cherry tomatoes, halved

½ tsp crushed red pepper flakes (optional)

Salt and black pepper, to taste

½ cup freshly grated Parmesan cheese

1 cup fresh basil leaves, torn

2 tbsp pasta water (reserved)

For the Balsamic Grilled Chicken:

2 boneless, skinless chicken breasts

3 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp honey or maple syrup

1 garlic clove, minced

½ tsp dried oregano

Salt and pepper, to taste

Instructions:

1. Marinate the Chicken:

In a small bowl, whisk balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.

Place chicken in a ziplock bag or shallow dish, pour in the marinade, and refrigerate for 30 minutes to 2 hours.

2. Cook the Pasta:

Boil a large pot of salted water. Add pasta and cook until al dente (8–10 minutes).

Reserve 2 tbsp pasta water, then drain and set aside.

3. Cook the Chicken:

Preheat grill or grill pan to medium-high heat.

Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C).

Let rest for 5 minutes, then slice thinly.

4. Make the Tomato Basil Sauce:

In a large skillet, heat olive oil over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Add cherry tomatoes and red pepper flakes. Cook for 5–7 minutes until tomatoes are soft and release juices.