Time: 45 minutes
Having great friends who have excellent taste in food and who are willing to share recipes – this is one that a friend shared a few days ago. It made a good portion and let me tell you – we had leftovers that did not make it past breakfast the next day!!! A hit with my family. “I swear this is perfect”….
Music Selection – Kane Brown – Heaven
3 – 4 chicken breasts
1/4 cup balsamic vinegar, plus more for brushing
2 Tbsp olive oil
500 g pasta (penne, fusilli, etc)
½ cup olive oil plus more for drizzling
4 cups cherry tomatoes (or fresh tomatoes, cubed in ½ inches)
8 oz goat or feta cheese
Optional: 1 – 2 oz blue cheese, crumbled
3 cloves garlic, minced
½ tsp red chili pepper flakes
Handful of fresh basil, chopped finely
Parmesan cheese for topping
A few hours before eating, place chicken, 2 Tbsp olive oil, a little salt (1/2 tsp) and balsamic vinegar in a ziplock bag and let marinate.
Preheat oven to 400 degrees. In a deep baking/casserole dish, place olive oil and toss with tomatoes and garlic, salt and pepper. Make a well in the middle and add cheese. Bake for 30 minutes.
Heat BBQ to 350 degrees. Remove chicken from Ziplock. Discard the vinegar. Place on bbq and cook, it may need a little salt and you can brush on additional (new not the marinade) balsamic vinegar on it. BBQ until internal temperature is 160 degrees. Remove and tent.
In meantime, in large pot, boil salted water and cook pasta according to directions. Drain and place in bowl. Drizzle with a little olive oil to keep it from sticking.
When tomatoes are at 30 minutes, turn up oven to 450 degrees and bake another 5 – 10 minutes until cheese is brown.
Remove from heat and mix in the red pepper, until the sauce is creamy. Pour over the pasta.
Slice the chicken in thin strips.
Plate the pasta with a little parmesan, basil and a few slices of balsamic chicken and maybe a slice of garlic toast…. Wow.