Amazing (like you want to eat the whole dang platter) Balsamic Penne Pasta

This may not be a recipe that your kids love (one of mine does, and one doesn't), but it is a great meal to prepare for guests or just for you and your hubby! We often do a date night at home (enjoy dinner together QUIETLY after the kids go down) and I will often make this on these occasions. It tastes just as good the day after, so it is a great recipe to make if you want to have something leftover for lunches for yourself and dear husband. I sometimes will cook up the chicken especially for this recipe, but I like to plan my meals so that I can use leftover grilled or roasted chicken in this recipe to save on the cooking time! Another short cut tip is to use some of the sauce as salad dressing.


sauce (I double the sauce):
1/2 c. olive oil
1/4 c. balsamic vinegar
4 T. sugar or about 3 T. Agave Nectar
2 T. grey poupon (dijon) mustard
2 pinches cayenne pepper
3 cloves garlic, diced
3 T. water

6 boneless chicken breasts (tenderloins are the easiest; but if using tenderloins, use about 10 or more)
1 lb penne pasta (I like to use brown rice or whole grain pasta to kick up the nutritional value a notch)
1 cup fresh parmesan cheese

1. To make the sauce, combine 1st 7 ingredients and mix well. If you like your pasta extra saucey, double the recipe for the sauce. I set aside 1/4 of the doubled sauce recipe for salad dressing that is PHENOMENAL!
2. Cook chicken, slice and marinate it in some of the sauce for a few hours, or overnight.
3. Cook pasta and marinate it as well in the sauce. When ready to serve, combine chicken and pasta, add some parmesan cheese, a little sauce and put in the oven for 20-25 minutes at 350 degrees.

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