Food and the City: Lemon Rosemary Chicken With Balsamic Veggie Pasta Yum

October 10, 2017

Lemon Rosemary Chicken With Balsamic Veggie Pasta


You guys.. I'm officially knees deep in an "obsessed with pasta" phase again. Not to be confused with my also current "obsessed with coconut" phase, but my new obsessed with pasta again phase has started thriving ever since we made this bowl a couple of weeks ago.

And boy... do I need to talk to you about this bowl today.

This big bowl of noods, balsamic veggies, and a lemon-rosemary pan seared chicken that is going to blow your ever living mind. It comes together fairly quickly + keeps well in the fridge to ensure leftovers, making it the perfect weeknight meal.

Convenient, quick, and just downright freaking delicious. What else could you ask for in a big ol' bowl of fall comfort food?



Now, for full disclosure - I do not eat regular pasta anymore. The noods shown here are the ones that went to my boyfriend, as I've recently had to switch to a low-carb variety, but that still doesn't diminish my love for all things pasta in any way, shape, or form. I just have to be a bit more selective with the brands that I use, or else it will not be pretty. And why intentionally cause an un-pretty tummy situation after creating a very pretty dinner situation?

However, the best part about this recipe (or any pasta recipe for that matter) is that it's totally adaptable and customizable since each ingredient is cooked separately. If you're like me and need to have two different types of pastas boiling on the stove whenever you're cooking dinner for multiple people, you'll still be able to enjoy the other parts of this dish without compromising any of its flavor.

Low-carb pasta for like ya'll. My stomach is a much happier place now.



Lemon Rosemary Chicken with Balsamic Vegetable Pasta

serves 4
1 16oz box of rigatoni pasta (or preference)
4 boneless, skinless chicken breasts (pounded uniform in size)
4 tablespoons olive oil
1 tbs rosemary springs
1 tsp garlic powder
2 tablespoons lemon juice
2 red bell peppers, cut into slices
1 yellow onion, diced
2 garlic cloves, minced
4 tbs balsamic vinegar
salt + pepper to taste
fresh parsley for garnish
lemon slices for garnish

Start by pounding, washing, and patting your chicken breasts dry, then place them into a zip-loc bag. Add in 2 tbs olive oil, rosemary springs, garlic powder, lemon juice, + salt & pepper, and mix it all up to evenly coat the chicken breasts. Place the bag in the refrigerator for 10-20 minutes. 

While chicken is marinading, boil a pot of lightly salted water on the stovetop. Add, cook, and drain your pasta according to the directions on the box, or until al dente. Return to pot, stir in 1 tbs olive oil to prevent sticking, and set aside.

Heat a non-stick skillet on medium-high heat, add in 1 tbs olive oil, and allow the pan to get hot. Not too hot where it's smoking, but hot enough that when you place your hand over the oil you can feel the heat. Add each breast in a single layer with enough room to breathe. You don't want to crowd the skillet, so either make sure your pan is big enough, or work in batches. Allow each side to cook for 5-6 minutes flipping only once. In doing so, you're ensuring yourself a nice, crispy crust. Transfer cooked chicken to a plate and let rest for at least 10 minutes before slicing. 

Add this time, crank the heat back up on the same skillet the chicken was cooked in, and throw in your sliced bell peppers and onion. You may need to add an additional tbs of olive oil depending on your pan, but it should still be nice and coated from the chicken marinade/juice (plus alllll that extra flavor!) Stir-fry vegetables together until peppers have softened a bit and onions become translucent. Add in your fresh garlic and stir for an additional 30 seconds-1 minute. Add in your cooked pasta + 4 tbs (or more if needed) of balsamic vinegar, and toss the entire skillet together to evenly distribute veggies + vinegar. Check your salt & pepper and adjust accordingly. 

To serve, evenly split up and add balsamic pasta to 4 plates or bowls, then top each with one of the lemon + rosemary chicken breasts that have now been sliced up. Finish off with a squeeze of fresh lemon juice and a generous sprinkle of fresh parsley. 

Enjoy!

If you liked this recipe, you may also enjoy:

The Juiciest Pan-Fried Chicken You'll Ever Have | Sausage Meatballs In A Basic Tomato Basil Sauce | Grilled Chicken Caprese | Balsamic Spring Vegetable Pasta