Penne Pasta with Creamy Balsamic Sauce

Do you ever have the eerie conversation about what you would choose to have as your last meal if you were spending your last night in prison. Oh good, you have that one too. Well, this is my husband's last meal request. We had it for dinner last night and it was amazing! The perfect recipe to bust out when chillier weather arrives. Sometimes I 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.

Ingredients:

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.

5 comments:

  1. I am definitely going to try that. Sounds awesome!

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  2. Just to follow up... I made this recipe this week and LOVED it. :)

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  3. I am so glad that you loved it! :) It is one of our favorites as well. I like to take it to new mommies too. :)

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  4. I have been cooking this dish for the family for about 2 months now and everyone loves it. I add onions, red bell peppers, mushrooms, and a little more cayenne pepper. The kids actually cheer when they see I'm cooking it. Thanks for all the great receipes.

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  5. YUM. The mustard is interesting. Do you think the recipe would be good without the nectar?

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