16ouncesboneless and skinless chicken breasts4 fillets
1tablespoonextra virgin olive oil
1/2teaspoonkosher or sea salt
1/2teaspoonblack pepper
Balsamic Marinara Sauce
14 1/2ouncesdiced fire-roasted tomatoescan, with liquid
2garlic clovesminced
1/4cupbalsamic vinegar
2teaspoonsdijon mustard
2teaspoonshoney
1/2teaspoonkosher or sea salt
1/4teaspoonblack pepper
To Serve
1/2cupparmesan cheesefreshly grated (optional)
Instructions
Pasta and Chicken
Boil pasta until al dente and drain, according to package directions.
Meanwhile, line up chicken breasts, cover with plastic wrap, and pound each to 1/2-inch with the bottom of a heavy-bottomed pan, jar, or a mallet.
Place a heavy-bottomed skillet on the stovetop. Make sure the bottom of the whole pan is coated with olive oil.
Salt and pepper chicken on both sides.
Add chicken breasts to pan. Cook for 1 minute to get golden on the bottom. Turn breasts over and reduce heat to low.
Cover pan with a tight-fitting lid. Cook for 10 minutes (check time). Do not remove lid while cooking. After 10 minutes, remove pan from heat, still covered, and allow to sit for 10 additional minutes.
Make sure there is no pink in the middle of the breasts or that a meat thermometer reads 165 degrees F when inserted in the center.
Sauce
In a separate pan over medium heat, whisk together all ingredients for balsamic marinara sauce. Simmer for about 5 minutes, until well combined and hot.
Serve chicken over pasta and ladle some sauce over both.
Sprinkle with parmesan cheese, if using.
Enjoy!
Nutrition
Serving: 1chicken breast with 1/2 cup pasta | Calories: 306kcal | Carbohydrates: 45g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 761mg | Fiber: 2g | Sugar: 8g |