"The democracy will cease to exist when you take away from those
who are willing to work and give to those who would not."
--Thomas Jefferson

Monday, March 16, 2015

Balsamic Chicken and Penne

Here is another recipe out of the new Gooseberry Patch cookbook, Mom Knows Best (affiliate link). The review and giveaway for it will be coming very soon. Stay tuned.

Balsamic Chicken and PenneI really liked this recipe. The marinade was fabulous and really made the dish. So easy to prepare too, which is a plus in my book.

Here’s the recipe if you wanna give it a try. Anything in Italics are my own personal thoughts cause sometimes you need to know things. *smile*

Balsamic Chicken & Penne

Ingredients:

1/2 c. extra-virgin olive oil

1/4 c. balsamic vinegar

2 T. country Dijon mustard (I am in love with this stuff, like totally)

2 T. sugar

3 cloves garlic, minced

1/2 t. salt

1/4 t. cayenne pepper, or to taste

4 boneless, skinless chicken breasts

8-oz pkg. whole-wheat penne pasta, uncooked (I used GF pasta)

1 bunch asparagus, trimmed, chopped and steamed

Optional: shredded Parmesan cheese (Which in my book isn’t optional because everything is better with cheese. And bacon. But that’s another story.)

Directions:

In a large plastic zipping bag, combine olive oil, balsamic vinegar, mustard, sugar, garlic and seasonings. Squeeze bag to mix well. Add chicken to bag; turn to coat. Seal bag and refrigerate at least 4 hours to overnight, turning bag occasionally. When ready to prepare chicken, drain marinade into a saucepan; heat to boiling for 15 minutes. Meanwhile, cook pasta according to package directions; drain. Broil chicken until juices run clear, about 12 to 15 minutes. Cut chicken into bite-size pieces. To serve, combine chicken, marinade, asparagus and pasta. Toss to coat. Serve with Parmesan cheese, if desired.

Makes 8 servings.

Bon Appetite’

This recipe can be found on page 108 of Moms Know Best Cookbook (affiliate link).

Follow the Gooseberry Patch Pinterest board HERE for more yummy recipes from this cookbook.

Enjoy.

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