One Pot Balsamic Chicken Pasta
This pasta dish is a family favorite. I’ve tried in many, many times with many, many pasta’s and my favorite, hands down, is Trader Joes Organic Whole Wheat Fusilli. It holds its shape perfectly, its soft and tender, and well… fun looking. Adding red pepper flakes would give this dish a nice touch if you like spice! Enjoy!
One Pot Balsamic Chicken Pasta
Yield: 6
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- 2 teaspoons olive oil
- 4 chicken breasts, cut into 1-inch pieces
- 2 bell peppers (orange, yellow or red), chopped
- 1 medium yellow onion, chopped
- 5 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1, 14.5-ounce can diced tomatoes
- 1 1/3 cup chicken broth
- 2 Tablespoons balsamic vinegar
- 8 ounces whole wheat pasta
- 2 handfuls spinach leaves, torn
- 1/2 cup crumbled feta cheese
- salt and pepper to taste
- balsamic reduction - optional garnish
Instructions
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium high heat. Add chicken and cook, stirring occasionally, cook 5 minutes.
- Add peppers, onion and garlic. Cook an additional 5 minutes until veggies are soft and chicken is cooked through. Remove mixture from pan into a bowl and set aside.
- Pour diced tomatoes, chicken broth and balsamic vinegar into the skillet. Bring to a boil, add the pasta, stirring to coat the pasta and semi-submerge it.
- Cover and simmer until the pasta is al dente (about 10 minutes).
- Once pasta is cooked, toss in chicken and bell pepper mixture, spinach and feta. Remove from heat and serve, adding more cheese and balsamic reduction drizzle, if desired.