Ingredients
Scale
- 2 cups cooked pasta
- 1 pound chicken breast, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook the pasta according to package instructions and set aside.
- In a skillet, heat olive oil over medium heat and add the diced chicken.
- Season chicken with salt and pepper, cooking until browned and cooked through.
- Add the cherry tomatoes and cook for an additional 2-3 minutes.
- Stir in the balsamic vinegar and fresh basil; cook for another minute.
- Toss the cooked pasta into the skillet, mixing everything together.
- Serve warm and enjoy!
Notes
- For extra flavor, marinate the chicken in balsamic vinegar before cooking.
- This dish is best served fresh but can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg