Balsamic Glazed Chicken with Roasted Veggie Pasta
Honey-Balsamic Glazed Chicken Breast with Mediterranean Roasted Vegetable Pasta
Ingredients:
4 boneless, skinless chicken breasts (about 1.5 lbs)
1/3 cup balsamic vinegar
3 tbsp honey
2 cloves garlic, minced
1 tbsp Dijon mustard
2 tbsp olive oil, divided
1 tsp dried Italian herbs
12 oz penne pasta (or pasta of choice)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, sliced into half-moons
1 small eggplant, diced
1 red onion, chopped
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese
2 tbsp balsamic glaze (for drizzling)
Salt and pepper to taste
1/4 tsp red pepper flakes (optional)
Directions:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a bowl, whisk together balsamic vinegar, honey, 2 minced garlic cloves, Dijon mustard, 1 tbsp olive oil, salt, and pepper to create the marinade.
Place chicken breasts in a shallow dish and pour half the marinade over them, turning to coat. Reserve the remaining marinade for basting. Let chicken marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
In a large bowl, toss chopped bell peppers, zucchini, eggplant, red onion, and cherry tomatoes with remaining 1 tbsp olive oil, 3 minced garlic cloves, dried Italian herbs, salt, and pepper.
Spread vegetables on the prepared baking sheet and roast for 15 minutes.
Meanwhile, bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade (discard used marinade) and cook for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C), basting occasionally with the reserved fresh marinade.
Toss the cooked pasta with the roasted vegetables, adding reserved pasta water as needed to loosen. Stir in chopped basil and half the Parmesan cheese.
Slice the chicken breasts diagonally.
Serve the pasta topped with sliced chicken, a drizzle of balsamic glaze, remaining Parmesan cheese, and red pepper flakes if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 4 servings