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Categories:Viewed: 50 - Published at: 4 years ago
Ingredients
- 14 oz pappardelle pasta
- 4 None boneless skinless chicken breasts
- 1 tbsp canola or sunflower oil
- 1/4 cup chili sauce
- 1/4 cup balsamic syrup
- 14 oz cherry tomatoes, halved
- 9 oz green onions, cut into 2-inch pieces
Method
- Cook the pasta in boiling salted water according to the package directions. Drain.
- Meanwhile, season the chicken with salt. Heat the oil in a large skillet on medium-high heat. Add the chicken and cook for about 5 mins, turning frequently to sear the meat. Add the chili sauce, balsamic syrup and 1/2 cup water. Reduce the heat to low and simmer for 3-5 minutes. Remove the chicken and keep warm.
- Add the tomatoes and green onions to the sauce and cook for about 2 mins. Add the pasta and toss to coat well. Cut the chicken into slices and serve over the pasta and vegetable mixture.
