Tomato Basil Pasta with Balsamic Grilled Chicken

This Tomato Basil Pasta with Balsamic Grilled Chicken is a lighter pasta dish filled with fresh tomatoes and basil. An easy and flavorful dinner perfect for weeknights!

I’m getting a little nervous about the tomatoes in my garden this year. It seems like I should be eating them by now, but I’ve only had one that was ripe. I have four tomato plants all with different varieties on them and they are loaded…with green tomatoes.

A few have started to change color, but are no where near ready to pick. Of course the cooler weather last weekend and more today and tomorrow aren’t helping. So in case you’re wondering, no, this Tomato Basil Pasta with Balsamic Grilled Chicken was not made with my garden tomatoes, but it was still delicious.



Balsamic Grilled Chicken
1 1/4 pounds boneless skinless chicken breasts
2 tablespoons balsamic vinegar
1 tablespoon pesto
1 teaspoon extra virgin olive oil
1 teaspoon honey
Kosher salt and black pepper to taste

Tomato Basil Pasta
1/2 pound whole wheat pasta, such as rotini or penne
1 1/2 tablespoons extra virgin olive oil
2 cloves of garlic, minced
1 pint cherry tomatoes, halved
2 tablespoons chopped fresh basil leaves
Pinch of red pepper flakes
Kosher salt and black pepper to taste
Shredded parmesan cheese and more fresh basil for topping the pasta


  • In a small bowl whisk together all of the marinade ingredients.
  • Season the chicken breasts with salt and pepper then place them in a gallon size freezer bag.
  • Pour the marinade over the chicken and seal the bag pressing out all the air as you do.
  • Massage the marinade into the chicken then place it in the refrigerator to marinate for an hour or overnight.

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