Solo Raspberry Chicken and Pasta Medley

The sweet sour taste of raspberry vinegar and honey brings a very refreshing taste to this dish. This recipe was designed to be a meal for one, or as a side dish for two or three but it can be easily expanded to meet the needs of any size group. Other vegetables could be used as well. Cooking is a Creative Sport !

• Ready In: 30 mins
• Serves: 1

Ingredients

• 1  boneless skinless chicken breast, thawed
• 1  cup dry pasta, bowtie seems best for this dish
• 1⁄3 cup green bell pepper, diced
• 1⁄3 cup cucumber, diced
• 1⁄3 cup tomatoes, diced
• 1⁄4 cup raspberry vinegar
• 1⁄8 cup olive oil
• 1⁄8 cup honey
• 1⁄4 teaspoon dried mustard
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon pepper

Directions

1. Cook pasta for at least 10 minutes in salted water.
2. While the pasta is cooking, braise the whole chicken breast in a very hot pan with a minimum of oil for 5 minutes on each side.
3. Add vinegar, oil, honey, and dried spices to a shallow pasta bowl, and wisk until blended.
4. Drain the pasta and pour over the vinegar/oil mixture and toss lightly.
5. Remove the the chicken from the pan, dice, and add to the pasta along with the vegetables, and toss again until everything is coated.
6. If desired, diced olives could also be added.