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Dr. Bradley’s Last Minute Balsamic Chicken with Pasta – Ep. 4

Dr. Bradley’s Last Minute Balsamic Chicken with Pasta – Ep. 4

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This recipe from Dr Elizabeth Bradley is from her grandmother 30 years ago and continues to be a favorite.  It is easily made within 30 minutes and as she describes on our Podcast, most ingredients are in your pantry and only chicken needs to be purchased beforehand. I made it recently and can confirm it will be a favorite of ours going forward.

Ingredients

Adjust Servings
1 lb Chicken Breast or Thighs or Tofu
2 Tablespoon plus extra to Drizzle Balsamic Vinegar
1 Tablespoon Thyme (dried or fresh)
1 Tablespoon Ground Pepper
1 Tablespoon Salt
1 28oz Can San Marzano or Package of Cherry Tomatoes
1 Medium Sweet Onion
1 12oz Jar Roasted Red Peppers
2 Tablespoon Extra Virgin Olive Oil
1 lb Pasta (Lentil or Italian Fusilli)

Directions

1.
Pasta Water

Put 6 QTs of Cold Water in a pot onto a stove on high.
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2.
Chicken Prep
Cut the chicken breast or chicken thighs or tofu into 2″ pieces. Place in a bowl, add the 2tbsp of Balsamic vinegar. Stir to coat all of the chicken or tofu. Set aside.
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3.
Onion Prep
Dice the Onion – 1/2″ pieces. Sprinkle with 1 tsp salt.
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4.
Tomato Prep
If using the 28oz can of San Marzano, open the can and sprinkle the Time and Pepper on top. If using cherry tomatoes, cut in half, place in a small bowl and sprinkle with the thyme and pepper.
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5.
Cook Chicken or Tofu

Heat 12″ nonstick sauté/frying pan over medium-high heat. After 2 minutes, add the chicken or tofu. Cook for 5-10 minutes until cooked though. Rinse out bowl, dry, place cooked chicken back into bowl.
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6.
Cook Onion, Tomatoes, Red Peppers
In same 12″ pan, add tsp olive oil over medium heat. Add the onion, stir, cook for 5 minutes until softened. Add the tomatoes and red peppers, stir, cook for 2 minutes. Taste, add salt if necessary.
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7.
Cook Pasta

Water should be boiling. Add 1 tbsp salt, then add pasta. Cook to directions on package, typically 10 minutes.
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8.
Combine Ingredients

Add the cooked chicken to the onion-tomato-peppers. Stir, taste. Adjust salt, pepper. Drain al-dente pasta, place in each of four bowls. Spoon the chicken-onion-tomato-pepper over top of the past in each dish. Drizzle balsamic vinegar over each bowl. Taste. Add more balsamic if necessary.
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9.
Make Salad
Rinse Romaine or Arugula. Add to a bowl. Mix in dressing of 2tbsp olive oil, 4 tbsp olive oil. Add more olive oil if desired. Stir all together. Can be made while pasta water is boiling and/or pasta is cooking. Enjoy with your Balsamic Chicken dish!
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