Ingredients
Scale
- 3 chicken breasts, cut into chunks and generously seasoned with salt and pepper
- 1 package rice pasta
- 1/4 c plus 2 Tbsp olive oil
- 2 heads roasted garlic
- 1 tsp red pepper flakes
- 3 pints cherry tomatoes
- 1/4 c shredded basil (1 clamshell package)
- 1/2 c dry white wine
- 1 c balsamic vinegar
- 2 Tbsp brown sugar
- Fresh or shredded mozzarella cheese
Instructions
- Sauté chicken in a large fry pan in 2 Tbsp olive oil until done. Remove from pan, set aside, and keep warm.
- Heat 1/4 c olive oil in fry pan. Over medium-high heat, sauté the red pepper flakes and roasted garlic for a minute. Then add the tomatoes, basil, and white wine.
- Cover, and allow to steam until tomatoes explode – about 10 minutes.
- While tomatoes are steaming, heat balsamic vinegar in a small saucepan. Add brown sugar and bring to a boil. Allow to reduce to 1/4 cup.
- Prepare pasta according to directions (make sure you salt the water before adding the pasta), reserving 1/4 c starchy water before draining.
- Lightly crush tomatoes with potato masher.
- Return chicken to tomatoes and sauce, toss in the pasta and reserved starchy water, and heat thru.
- Top with mozzarella cheese and a generous drizzle of balsamic reduction.
