a puffy, unsteady pancake from the oven. Lemon juice and powdered sugar are added when serving. Fresh strawberries and whipped cream are also delicious when placed into the indent. 2 to 4 people are served.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) box Barilla® Pronto™ Spaghetti
- 3 cups cold water
- 2 cups cooked, cubed chicken breast
- 1 cup cherry tomatoes, halved
- 3 tablespoons balsamic vinegar
- ½ cup shredded Asiago cheese
- 5 basil leaves, cut chiffonade style
- Salt and black pepper to taste
Instructions
- Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
- After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
- Remove from heat.
- Fold in cheese and sprinkle with basil. Serve immediately.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 172 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was great. I made a few small changes. I used a veggie barilla pasta, which I cooked as normal, boiled in water. I set it aside, tossed with olive oil, to avoid sticking. I then in a separate pan, sautéed crushed garlic in olive oil, added frozen precooked grilled chicken pieces, salt and pepper. Grilled until warmed through. Added balsamic vinegar and tomatoes, with a few tablespoons of water. Cooked for 3-4 minutes and added basil sprinkled with fresh Parm. (Didn’t have Asiago on hand). Served over the pasta. It was delicious.
This recipe was easy that’s for sure with only a few ingredients. However, I did make quite a few adjustments. I will say if I made this again, I would not do it all in one pot. I had to add more water to cook the pasta and once it did cook, I had an issue with it sticking to the bottom. I think I would have rather just boiled and drained it as normal. Also I added garlic and olive oil while cooking and stirred in mozzarella as the cheese (turned into a little more of a caprese pasta). I also marinated the chicken prior to cooking. This recipe is a good springboard to start with but I think it could use a little more flavor and rely a little less on the balsamic.
This isn’t good. The mix and balsamic vinegar and the cheese is…awkward. The flavors do not complement each other. I tried it before adding in the cheese and it was ok but with the cheese is just weird. It’s easy to make, but that’s about all the good I can say about it.
I made this recipe tonight but made a few changes. I marinated the chicken in balsamic, oil, salt & pepper. Then I used angel hair pasta because we just like it better. Next time I will add more tomatoes and basil as it just wasn’t enough
I made this because I had chicken and a box of spaghetti noodles. Loved it! Very easy to make, one thing though, I had to stir the spaghetti almost constantly, but no problem, I also added some chili flakes to the chicken I sautéed to give it a kick and my hubbie loved it! Def. will make again!