Red Wine Vinegar Chicken With Pasta

Recipe by Tessa Scott
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READY IN: 40mins
SERVES: 4

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill a large sauce pan with water on high heat.
  • Allow to boil and add pasta.
  • Cook until al dente and rinse with hot water.
  • Set aside.
  • Heat a non-stick frying pan with oil on med heat.
  • Place chicken breast in pan with 1/3 of vinegar.
  • Cook chicken turning over until chicken is cooked through.
  • Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
  • When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
  • (Its alright to allow the chicken to slightly brown, but do not allow to dry out). Empty can of spaghetti sauce into sauce pan.
  • Over medium heat stir until heated through.
  • (Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) Add chicken to sauce before serving.
  • (Alternatively add sauce to pasta and sprinkle pieces of chicken over top).
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