Balsamic Vinegar Chicken & Noodles
My Boyfriends favorite, and really easy to make. Left overs are just as good. I make this for a crowd with steamed carrots and a side salad for a complete healthy meal. NOTE: for those with Gluten Allergies or Celiac, this can work with GF noodles and draining them before adding them to the pot with the chicken, however I recommend half cooking the noodles before trying to add them to the chicken... otherwise the chicken gets tough by the time the noodles are cooked.
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INGREDIENTS
Nutrition- 1
- 4cups balsamic vinegar
- 2cups red wine
- 1pint cherry tomatoes
- 1tablespoon olive oil
- 1⁄2
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DIRECTIONS
- Marinade Chicken in Wine, Olive oil and Balsamic Vinegar 20-30min.
- Peel and Crush Garlic and toss in pan with the Chicken and Marinade.
- Bring to a boil, simmer for ten minutes.
- Cover and set aside for another 20 min while you prepare any sides or salads (this step can be skipped if you are in a hurry).
- Break Angel Hair in half or thirds.
- Bring Chicken back to a boil (if you need more liquid just add equal parts of Wine and Balsamic).
- Add Pasta and cherry tomatos to pot.
- Cook Pasta according to package directions but do not drain, the starch from the pasta thickens the sauce. (Gluten Free option** please see note at the top).
- Serve on plate next to veggies or alone in a bowl, garnish with baby mozzarella.
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