Serves 1
Directions
- 1Mix ingredients for marinade in a bowl, and then pour over chicken breasts in a shallow dish or gallon size ziploc bag. Let marinade in fridge for 6-12 hours.
- 2Grill chicken until cooked through. Approximately 4-5 minutes each side. Set aside to cool. Once cool, chop into bite size pieces.
- 3Whisk together ingredients for balsamic glaze in saucepan, bring to a boil. Reduce heat to low and simmer for 3-5 minutes, until mixture thickens. Set aside.
- 4Cook pasta and rinse with cool water.
- 5Add pasta, chicken, tomatoes, mozzarella, fresh basil, and bacon pieces to a large bowl. Drizzle balsamic glaze over the top, and gently mix.
- 6Enjoy!
Ingredients
- 2 cups chicken breasts
- 0.25 cup olive oil
- 0.25 cup balsamic
- 0.25 cup lemon juice
- 1 Tb Dijon mustard
- 3 garlic cloves, minced
- 2 tsp dried basil
- 0.5 tsp dried oregano
- 1 tsp salt
- 0.5 cup brown sugar
- 1 Tb cornstarch
- 0.25 cup balsamic vinegar
- 0.5 cup water
- 2 Tb soy sauce
- 2 cups cherry tomatoes, halved
- 2 garlic cloves, minced
- 0.5 cup chopped fresh basil
- 8 oz mozzarella pearls cut in half
- 8 slices bacon, cooked and cut into bite size pieces
- 1 pound pasta of choice (I like bowtie or penne)
Equipment
bowlshallow dishgallon size ziploc baggrillsaucepanlarge bowl
Tips
- Let chicken marinade for 6-12 hours.
- Save some of the balsamic glaze for serving the pasta.
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