You can never have too many chicken recipes. You can never have too many pasta recipes. That makes this supper a double do. It is a quick and simple week night meal that sounds like it is for the grown up palate, but because balsamic vinegar has a sweetness to it, this a kid-friendly dish too. Like I say, if it can't be thrown in the washer, ran through the dishwasher or eaten by children it will not survive in my house!
Balsamic Chicken Pasta
3 Tbsp. butter
1-1/2 lb. chicken breasts
salt and pepper
bell peppers (I chopped up 1 red, 1 green and 1 yellow and used half and froze half)
1/8 tsp. red pepper flakes
2 garlic cloves, minced
2 Tbsp. flour
2 c. chicken broth
1/4 c. + 1 Tbsp. balsamic vinegar
2 tsp. minced thyme
1/4 c. grated parmesan
linguine or noodle of choice
Chop the chicken into bite sized pieces (I do this with scissors) and dry with paper towels. Season with salt and pepper.
Melt 2 tablespoons of the butter in a large non-stick skillet over medium heat and add the chicken. Cook the chicken, stirring occasionally, until cooked through.
While the chicken is cooking, get your peppers ready.
I cut mine into slices and then cut the slices in half.
Once the chicken is done, transfer it to a plate.
Melt the remaining tablespoon of butter in the now empty skillet,
and throw in the peppers.
Stir them around and let them get a little browned. Then add in the pepper flakes and garlic. Cook about 1 minute, until the garlic becomes fragrant.
Add in the flour,
and stir it around. Cook it about 2 minutes, this will cook out the floury taste but it will still retain it's thickening power.
Stir in the chicken broth and 1/4 c. balsamic vinegar. Heat to boiling and turn down to simmer until thick (this should only take about 5 minutes).
Add chicken back in with any juices on the plate along with the thyme,
and the remaining tablespoon of vinegar. I also added a pat of butter (don't judge me like you would Paula Dean). Heat this through (it takes like a minute).
Serve over pasta, topped with a sprinkle of parmesan.