Tender chicken glazed with balsamic reduction, cherry tomatoes, and spinach tossed with penne. An elegant, easy Italian-inspired dinner.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), sliced into thin strips
→ Pasta
02 - 12 oz penne or spaghetti
→ Vegetables & Aromatics
03 - 3 cloves garlic, minced
04 - 7 oz cherry tomatoes, halved
05 - 2 cups fresh baby spinach
→ Sauces & Oils
06 - 3 tablespoons olive oil, divided
07 - 1/4 cup balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
→ Seasonings
10 - 1 teaspoon dried Italian herbs
11 - Salt and freshly ground black pepper, to taste
→ Garnishes
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves, torn (optional)
# How to Make It:
01 - Bring salted water to boil in a large pot. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips, season with salt, pepper, and Italian herbs. Sauté for 5-7 minutes until golden and cooked through. Transfer to a plate.
03 - Add 1 tablespoon olive oil to the same skillet. Sauté minced garlic for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 2-3 minutes until softened.
04 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining 1 tablespoon olive oil until well combined.
05 - Return cooked chicken to the skillet. Pour balsamic mixture over chicken and tomatoes. Stir and simmer for 2-3 minutes until sauce thickens and coats the chicken.
06 - Add cooked pasta and spinach to the skillet. Toss all ingredients together, adding reserved pasta water as needed to create a silky sauce that coats the pasta evenly. Remove from heat.
07 - Divide pasta among four plates. Top with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately.
