Trevor's Recipe Collection
3 ounces whole-wheat spaghettini
3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried Italian seasoning
2 pints multicolored cherry tomatoes
3 cloves garlic, finely chopped
1 teaspoon salt
¼ teaspoon ground pepper
¼ cup dry white wine
1 tablespoon plus 1 teaspoon balsamic glaze (see Tip)
1 ounce Parmesan cheese, grated on smallest holes of box grater (about ¼ cup)
¼ cup thinly sliced fresh basil
1 Cook pasta according to package directions, omitting salt. Drain and set aside.
2 Meanwhile, heat oil in a large high-sided skillet over high heat. Add chicken and Italian seasoning; cook, stirring occasionally, until just cooked through and browned, about 6 minutes. Transfer the chicken to a plate. (Do not wipe the pan clean.)
3 Reduce heat to medium-low. Add tomatoes, garlic, salt and pepper; cook, scraping the bottom of the pan to loosen any browned bits, until the tomatoes begin to burst, 4 to 5 minutes. Add wine; increase heat to high and cook, stirring often, until slightly reduced, about 3 minutes, pressing on the tomatoes as needed to crush them. Add the pasta and chicken; toss gently to combine. Divide the pasta mixture among 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with Parmesan and basil.
Recipe Notes
Tip: Balsamic glaze is balsamic vinegar that’s cooked until it’s very thick. Look for it with other vinegars in well-stocked supermarkets.
3 ounces whole-wheat spaghettini
3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried Italian seasoning
2 pints multicolored cherry tomatoes
3 cloves garlic, finely chopped
1 teaspoon salt
¼ teaspoon ground pepper
¼ cup dry white wine
1 tablespoon plus 1 teaspoon balsamic glaze (see Tip)
1 ounce Parmesan cheese, grated on smallest holes of box grater (about ¼ cup)
¼ cup thinly sliced fresh basil
1 Cook pasta according to package directions, omitting salt. Drain and set aside.
2 Meanwhile, heat oil in a large high-sided skillet over high heat. Add chicken and Italian seasoning; cook, stirring occasionally, until just cooked through and browned, about 6 minutes. Transfer the chicken to a plate. (Do not wipe the pan clean.)
3 Reduce heat to medium-low. Add tomatoes, garlic, salt and pepper; cook, scraping the bottom of the pan to loosen any browned bits, until the tomatoes begin to burst, 4 to 5 minutes. Add wine; increase heat to high and cook, stirring often, until slightly reduced, about 3 minutes, pressing on the tomatoes as needed to crush them. Add the pasta and chicken; toss gently to combine. Divide the pasta mixture among 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with Parmesan and basil.
Recipe Notes
Tip: Balsamic glaze is balsamic vinegar that’s cooked until it’s very thick. Look for it with other vinegars in well-stocked supermarkets.