We are great balsamic vinegar lovers around here and if you are in the same boat and haven't tried this recipe yet you really need to! This new recipe was a great spin on spaghetti and the sauce had a great flavor. I really loved the addition of the balsamic vinegar - it was just enough that you could taste it but not enough to be too overwhelming. This dish came together extremely fast and my husband and little one loved it! The original recipe and picture attached to this post are courtesy of Campbell's Kitchen and can be found at this site here.
CHICKEN SORRENTO Adapted from Campbell’s Kitchen 1 tablespoon vegetable oil |
1 pound skinless, boneless chicken breast halves |
1 jar (24 ounces) of your favorite spaghetti sauce |
2 tablespoons balsamic vinegar |
2 tablespoons chopped fresh basil leaves (or 2 tsp dried) |
4 cups dry penne pasta, cooked and drained (use 3 cups if you like LOTS of sauce) |
1/4 cup grated Parmesan cheese |
| 1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. 2. Stir the sauce and vinegar in the skillet and cook for 2 minutes, stirring often. Stir in the basil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. 3. Slice the chicken. Serve the chicken and sauce over the penne. Sprinkle with the cheese. Makes: 4 servings. TIP! Be careful when browning your chicken that you don't dry it out. I think if you make sure your oil is nice and hot before adding the chicken in and don't let it cook too long that it will be alright. |
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