Chicken Balsamico Pasta

         

1 cup Balsamic vinegar

3TBLSP Olive oil, divided 

2 Chicken breasts, pounded thin

2 Shallots, chopped

2 Fire roasted peppers (from a jar), coarsely chopped.

4 Cloves Garlic, chopped

Leaves from 2 Sprigs of fresh thyme

About 10 fresh Oregano leaves

About 10 Basil leaves

Salt

Pepper

8 ounces *Spiral Pasta, cooked 

Heat the balsamic vinegar in a small saucepan over low heat for about 15-20 minutes, until slightly thickened.

Set aside

Preheat a large skillet over medium heat and add

1 Tablespoon of oil. Cook the chicken breast for 6 minutes on each side or until cooked through. 

Let rest on a cutting board.

Heat the remaining 2 Tablespoons of oil and add the shallots, roasted red peppers, garlic, thyme, oregano and basil. Sprinkle with salt and pepper to taste. 

Cook for just a few minutes until shallots are softened.

Stir in the cooked pasta.

Slice the chicken into bite sized pieces.

Stir in the chicken and the balsamic glaze.

Serve.

*I like using spirals because the sauce get into all the nooks and crannies,  but you can use any pasta you'd like.