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Ingredients
2 chicken breasts, filleted
1 package Barilla Spaghetti - gluten free
2 tablespoons Private Selection Balsamic Vinegar of Modena - gluten free
½ teaspoon McCormick Garlic Powder - gluten free
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
olive oil
3 tablespoons fresh basil, chopped
2 cloves garlic, minced
½ of medium red onion, diced
2 cups cherry tomatoes, diced
½ cup grated parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped
Instructions
- Season chicken with garlic powder, salt, pepper, dried herbs.
- Cook pasta according to directions.
- Heat 1 tablespoon of oil in a grill pan over medium high heat. Grill the chicken about 2 to 3 minutes per side until cook through. Set aside.
- Add a splash of olive oil on the same pan and sauté red onions and garlic for few minutes. Then add tomatoes and cook for 2 minutes. Add the pasta and gently stir in the cheese, fresh basil and vinegar. Season with salt and pepper.
- Top with sliced chicken and parsley. Serve
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