Ingredients
8 oz. pasta (linguine or fettuccine work well)
1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
2 Tbsp Spicy Calabrian Pesto Olive Oil
2 cloves garlic, minced
2 Tbsp A-Premium White Balsamic Vinegar
1 pint cherry tomatoes, halved
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves, chopped (optional)
Instructions
Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the Spicy Calabrian Pesto Olive Oil over medium-high heat. Add the chicken and, cook until browned and cooked through; about 5-6 minutes.
Add the garlic to the skillet and cook for 1 minute, until fragrant.
Deglaze the pan with the A-Premium White Balsamic Vinegar using a dibber to scrape everything from the bottom of the pan.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, until they release their juices.
Stir in the cooked pasta, Parmesan cheese, and a pinch of salt and pepper. Toss everything together until the pasta is well-coated.
Serve hot, garnished with chopped fresh basil leaves if desired.
