Balsamic Pasta Primavera with Chicken

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Protein packed, Italian-inspired Balsamic Pasta Primavera with Banza chick pea pasta, poblano & red peppers, sweet onions, olive oil, garlic, basil and grilled chicken.

INGREDIENTS

  • 1 box of Rotini Banza pasta

  • 2 tbsps Balsamic glaze

  • 3 tbsp white wine vinegar

  • 1/4-1/2 cup olive oil 

  • 1/4 cup grated Parmesan cheese

  • 2 poblano peppers

  • 1 white onion

  • 1 large red bell pepper

  • 1lb chicken breast

  • Garlic powder

  • Salt and pepper

  • Dried oregano

  • Fresh basil leaves

 

INSTRUCTIONS

  1. Bring 8 cups of salted water to a boil. Grease a grill pan with olive oil and turn the heat on high. Meanwhile, season the chicken with garlic powder, dried oregano, salt & pepper. Add the seasoned chicken to the heated grill pan and cover with aluminum foil to add a steam factor that will keep the chicken juicy and cook it faster. Once you get a nice sear on the chicken, turn the heat down, flip it over and cook for about 15-20 minutes, depending on the thickness of your chicken. (keep tin foil tented over the chicken as it cooks)

  2. In a small bowl, mix the balsamic glaze, white wine vinegar and 1/4 cup of olive oil together.

  3. Add the Banza pasta into the boiling water and cook for about 7-8 minutes or until they reach desired level of doneness. Strain the pasta, but preserve about two to three tablespoons of pasta water.

  4. Add about 2 tbsp of olive oil into a saute pan. Add in the slice poblano peppers and red pepper. Season with salt, pepper, garlic powder and dried oregano. Cook for about two minutes. Add in the minced garlic cloves and onion and cook until all veggies are soft and tender.

  5. Turn the heat on low, add the pasta to the pan with veggies and pour the balsamic mixture over top. Mix until incorporated and the sauce begins to hug the pasta. If it looks dry, don’t be afraid to pour more olive oil. Slice the cooked chicken and add to the pan. Sprinkle the grated parmesan cheese in and stir everything together. Serve in a large bowl and top with fresh basil.