Balsamic Chicken

Today’s recipe was inspired by a braised balsamic chicken recipe found by a coworker (Yes, dietitians do spend a great deal of their free time talking about food and recipes).  I made a few modifications based on available ingredients and fresh vegetables in my kitchen.

The ingredients I started with were…

• 8 pieces of Chicken Breast Tenderloins (not pictured due to defrosting)
• 1 Tbsp Olive Oil
• 1/2 cup Balsamic Vinegar
• 1/2 cup chopped Onions
• 1 diced Tomato
• 3 huge handfuls of Spinach
• 1 tsp Thyme
• 1 tsp Rosemary
• 1 tsp Basil
• 1 tsp Ground Oregano
• Whole Wheat Bow Tie Pasta

Directions

1. Heat olive oil in medium skillet and brown the onions. Then add chicken and brown (about 1-2 minutes on each side).
2. Add tomatoes and balsamic vinegar. Season with thyme, rosemary, basil, and oregano.  Simmer for about 15 minutes… because I did not use canned diced tomatoes with juice, I added 1/2 cup of chicken broth…
3. Add spinach and simmer for an additional 5 minutes or until spinach is cooked.
4. Serve over cooked whole wheat pasta.

I knew my version of Balsamic Chicken was a winner when Cory said it was a “repeat worthy” recipe.  Hope everyone is having a great week!