Sun-dried Tomato and Balsamic Chicken Pasta

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Sun-dried tomatoes add so much to a dish.

Sure, they’re rather ugly and shriveled sometimes, so they don’t add much in the way of beauty, but they make up for it in flavour.

Adorable copper strainer.
Adorable copper strainer.
So adorable, it deserves 2 pictures.
So adorable, it deserves 2 pictures.

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I’ve mentioned (several times, I think) my love for balsamic vinegar.  So why not put them together?  And while we’re at it, let’s do fresh mushrooms!  They may not be as glorious as the King Trumpet mushrooms, or as crunchy as the enoki mushrooms, but mini bella mushrooms served perfectly in this dish.

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The Recipe

Ingredients

6-8 oz whole wheat linguini

1.5 lb boneless, skinless chicken

3 medium roma tomatoes, diced

1 c fresh mini bella mushrooms, sliced

3 Tbsp sun-dried tomatoes in olive oil

1 1/2 Tbsp balsamic vinegar

2 tsp garlic powder (divided)

2 tsp onion powder (divided)

salt

pepper

Servings: 5

Prepare the pasta as directed until it reaches the desired tenderness.  In a skillet over medium heat, cook the chicken.  Sprinkle with salt, pepper, half of the garlic powder, and half of the onion powder.  When cooked through, remove from the pan.  Set aside for a few minutes then cut it into bite-sized pieces.  Reduce the heat to medium-low, and add the balsamic vinegar and mushrooms.  Just as the mushrooms begin to get softer, add the tomatoes, chicken, and rest of the garlic and onion.  When the mushrooms are completely sauteed, and the fresh tomatoes have just begun to shrivel.  Serve over pasta and enjoy!

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8 thoughts on “Sun-dried Tomato and Balsamic Chicken Pasta

  1. I love the tang of sun-dried tomatoes! While I have yet to have a surplus of tomatoes over the summer, I’ve always planned to try making some sun dried ones to preserve. Here’s hoping this will be the year, and now I’ve got a great recipe to start with!

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