Basalmic Chicken Primavera
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A subtle mix of Mediterranean and Italian influences make this chicken and veggie dish a great summer evening dinner.
Ingredients
- Chicken:
- Chicken Breast (Bone-in & Skin-on): 1 Lbs., 8 Oz.
- Olive Oil: 2 TBSP
- Marinade:
- Balsamic Vinegar: 1/4 Cup
- Syrup Agave: 1 TSP
- Fresh Rosemary (Chopped, Finely): 2 TBSP
- Salt: 1 TSP
- Pasta Primavera
- Yellow Onion (Diced, Medium): 1 Each
- Asparagus (Sliced, Large): 8 Oz.
- Cherry Tomato (Cut In Half): 1 Cup
- Rosemary (Chopped, Finely): 1 TBSP
- Parmesan Cheese, Grated: 1/4 Cup
- Lemon (Half, Juiced): 1 Each
- Salt (To Taste): 1/2 TSP
- Pepper (To Taste): 1/2 TSP
- Olive Oil: 1 TBSP
- Penne (Cooked Per Package): 1 Lbs.
Instructions
- For the chicken marinade:
- In a bowl, mix olive oil, balsamic vinegar, agave syrup, chopped rosemary, salt, and pepper.
- Add the chicken breasts to the marinade, making sure they are well coated. Let marinate for at least 30 minutes.
- For the pasta:
- Cook the penne pasta according to package instructions. Drain and set aside.
- For the vegetables:
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and cook until translucent.
- Add sliced asparagus and cook until slightly tender.
- Stir in cherry tomatoes, chopped rosemary, salt, and pepper. Cook for another 2-3 minutes.
- For the chicken:
- Preheat a grill or grill pan over medium-high heat.
- Remove chicken from marinade and grill for about 6-7 minutes per side, or until cooked through.
- Assembly:
- Toss cooked pasta with grated Parmesan cheese, lemon juice, and a drizzle of olive oil.
- Serve grilled chicken on top of the pasta, alongside the sautéed vegetables.
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