Sunday, January 22, 2017

BALSAMIC CHICKEN & GARDEN MEDLEY with PASTA

Meat
6-8 boneless chicken breasts

Marinade
3 gloves garlic
1 tbsp dried parsley
1 tsp crushed rosemaryy
2 tsp of italian seasons
salt and pepper
1 cup olive oil
1/2 cup balsamic vinegar

Veggies
2 medium zucchini, sliced
2 large onions, sliced into rings
1 each green, yellow, red, orange bell pepper, sliced into strips

Pasta
2 lbs thin spaghetti
1 clove garlic, minced
Parmesan cheese


DIRECTIONS

Marinate chicken and veggies separately. Place chicken pieces and veggies in separate ziploc bags and divide marinade mixture evenly enough to ensure all will coat well.  Marinate overnight or at the least, several hours.

At 450 degree F, roast chicken and vegetables separately. The secret to this begin so good is to leave it in the oven long enough for the chicken and veggies to get blackened edges.  Turn chicken and veggies so they do not dry out or burn.  Chicken will finish in about 30-40 mins; the veggies about 50-60 mins.

Sauté olive oil and minced garlic for a couple of minutes. Lightly toss with pasta.  Top with freshly grated parmesan cheese.

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