Balsamic Chicken Pasta
"The Balsamic Vinaigrette adds a nice zing to this collection of leftovers and pasta. The dish can be served hot or refrigerated and served as a cold salad"
photo by DianaEatingRichly
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1⁄2 cup cooked chicken breast (diced)
- 1 cup dry pasta
- 1⁄4 cup balsamic vinaigrette
- 2 tablespoons black olives (pitted and diced)
- 1⁄2 cup diced tomato (canned is just fine)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon olive oil
directions
- Cook the pasta according to directions (about 8 minutes) and drain.
- Put the vinaigrette into the bottom of a serving dish, add the remaining ingredients, except the olive oil and toss to coat.
- Splash the olive oil on last and either serve warm OR refrigerate immediately.
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Reviews
-
This made a very delicious dinner. I think the recipe as is would be wonderful, too, but I did it a little different. I did not have olives for one thing. I added some baby spinach and a bit of basil. I also cut grape tomatoes in 1/2 and added some cream cheese to some chicken broth and also Romano. And I kinda put it all together (once I had the pasta cooked) instead of in the order stated. It was awesome. My husband really liked it, too. We loved the Balsamic in, too. Thanks Bill. -
This recipe was absolutely wonderful! I made my own dressing from Kittencal's Tomato Mozz Salad with Balsamic Dressing. I used halved cherry tomatoes from my garden instead of diced. I will be making this frequently! -
There are so many balsamic Chicken recipes. I wanted one that had tomatoes and was served cold. This is exactly what I was looking for. The only thing I changed was that I added some red onion to the mixture. I loved this!!! Thank you Brother William. -
I made this using rotini pasta, Poached Chicken Breast #101403, and Vinaigrette Dressing #184591. I had 1 serving warm when freshly made and it was very good. The second serving I had cold for lunch the next day and it was even better, the flavors more mingled. This is a keeper! Made for Alphabet Soup Game. Thanks for a great recipe Bill!
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
