Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 3 tbsp Basil Olive Oil
- 1 tbsp Vine Tomato Balsamic Vinegar
- ½ tsp salt
- ½ tsp black pepper
Pasta & Sauce
- 12 oz pasta (orecchiette, fusilli, or penne)
- 1 tbsp Basil Olive Oil
- 1 tbsp Vine Tomato Balsamic Vinegar
- 1 cup cherry or grape tomatoes, halved
- 2 cloves garlic, thinly sliced
- 1 tsp honey (optional)
- ½ tsp red pepper flakes (optional)
- ¼ cup freshly grated Parmesan
- 1 ball burrata or fresh mozzarella
- Fresh basil leaves, torn
- Salt & black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente.
Reserve ½ cup pasta water, then drain & Pat chicken dry and season with salt and pepper. Heat Basil Olive Oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Splash with Vine Tomato Balsamic Vinegar in the final minute. Remove chicken from pan, rest briefly, then slice.
Make the Sauce, Lower heat to medium. Add Basil Olive Oil to the same skillet. Sauté garlic and red pepper flakes (if using) for 30 seconds. Add tomatoes and cook 3–4 minutes until softened.
Stir in Vine Tomato Balsamic and honey; simmer 1–2 minutes.
Add pasta, sliced chicken, and a splash of pasta water. Toss until glossy and coated.
Remove from heat. Stir in Parmesan, adjust seasoning, and drizzle with extra Basil Olive Oil. Plate and tear burrata over the top.
Serve
Finish with fresh basil and an optional drizzle of Vine Tomato Balsamic