Tomato Basil Pasta with Balsamic Grilled Chicken

• Meat

  • 1 1/4 lbs Chicken breasts, boneless skinless

• Produce

  • 2 tbsp Basil, fresh leaves
  • 1 pint Cherry tomatoes
  • 2 cloves Garlic
  • 1 Parmesan cheese and more fresh basil

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tsp Honey
  • 1 tbsp Pesto

• Pasta & Grains

  • 1/2 lb Pasta, whole wheat

• Baking & Spices

  • 2 Kosher salt and black pepper
  • 1 Pinch Red pepper flakes

• Oils & Vinegars

  • 5 1/2 tsp Olive oil, Extra Virgin

Found on reciperunner.com

Description

Ingredients

• 1 1/4 pounds boneless skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 1 tablespoon pesto
• 1 teaspoon extra virgin olive oil
• 1 teaspoon honey
• Kosher salt and black pepper to taste
• 1/2 pound whole wheat pasta, such as rotini or penne
• 1 1/2 tablespoons extra virgin olive oil
• 2 cloves of garlic, minced
• 1 pint cherry tomatoes, halved
• 2 tablespoons chopped fresh basil leaves
• Pinch of red pepper flakes
• Kosher salt and black pepper to taste
• Shredded parmesan cheese and more fresh basil for topping the pasta

Directions

• In a small bowl whisk together all of the marinade ingredients.
• Season the chicken breasts with salt and pepper then place them in a gallon size freezer bag.
• Pour the marinade over the chicken and seal the bag pressing out all the air as you do.
• Massage the marinade into the chicken then place it in the refrigerator to marinate for an hour or overnight.
• Preheat your grill to medium-high heat and spray or brush the grates with oil.
• Place the chicken on the hot grill and grill for approximately 4-6 minutes per side depending on the size and thickness of the chicken.
• Remove from the grill and let it rest for at least 5 minutes before slicing.
• Cook the pasta according the package instructions omitting any oil that it calls for.
• While the pasta cooks heat a large sauté pan over medium-high heat.
• When the pan is hot add in the olive oil and swirl it around the pan.
• Add in the garlic and cook for 30 seconds then pour in the cherry tomatoes and season with salt, pepper and red pepper flakes.
• Lower the heat to medium and sauté the tomatoes and garlic for several minutes or until the skins start to wrinkle and they release some of their juices.
• Add in the chopped basil and stir everything together.
• Add the cooked pasta in with the tomato basil mixture and toss everything together.
• Top with the sliced balsamic grilled chicken, parmesan cheese and more chopped basil.
• Serve immediately.