Budget Bites
by Keleigh May on September 30th, 2014

And The Winners of Sweet Debbie's Organic Treats Cookbooks Are...

Liz Mead, Maria Politis and Jolean Brann!

With recipes like Fudgy-Fig-A-Mama-Jig BarsOatmeal Fudge Chocolate Chip Cookies and Sunflower Buttercup Brownies ya'll will be blown away with how Debbie can make vegan, gluten and dairy free, taste so good!

For everyone else, here's a Winner Winner Chicken Dinner!

Balsamic Chicken Pasta
  • 1 box whole wheat spaghetti pasta
  • 1 pound chicken
  • 1/2 + 1/4 cup balsamic vinegar 
  • 3 + 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried or fresh diced basil
  • 1 sprig fresh rosemary or 2 teaspoons dried rosemary
  • 1/2 teaspoon garlic powder
  • 3 tablespoons balsamic vinegar glaze
  • 1/2 cup shredded parmesan cheese
  • salt and pepper

Preheat oven to 350 degrees. Remove any excess fat and cut chicken into small bite sized pieces and place in a greased baking dish.  

In a bowl, combine 1/2 cup balsamic vinegar, 1 tablespoon extra virgin olive oil, basil, rosemary, 1/4 teaspoon garlic powder, salt and pepper and mix together with a whisk.  Pour mixture over the chicken.  Cover with foil and place in the oven for 45 minutes, until chicken is fork tender.

When the chicken has 15 minutes left, cook your pasta as followed by directions on the box.  Be sure to add 1 tablespoon of extra virgin olive oil to the pasta when cooking.

After your pasta has cooked, drain off the liquid and place back into the warm pot.  Add 1 tablespoon of extra virgin olive oil and 1/4 teaspoon garlic powder, salt and pepper. Stir pasta to mix in oil and spices.  When chicken has finished cooking, combine with pasta in the pot (be sure to include all liquid from the dish used to cook the chicken).  Stir together to mix pasta and chicken together.  Add 1/4 cup balsamic vinegar and 3 tablespoons of balsamic vinegar glaze to the pot and mix well.  When the pasta is well mixed, add fresh basil and shredded parmesan cheese on top.  Serve in a bowl and drizzle balsamic glaze on top.  

*Don't have balsamic glaze?  Boil a 1/2 cup of balsmic vinegar with 3 tablespoons of sugar until it thickens.

Eating on a Budget, Has Never Tasted So Good!

I first had this dish when I was a broke college student, and while this dish may not cost much to make, it is rich in flavor.  The tanginess of the balsmic vinegar penetrates the chicken and pasta, while the cool and creamy parmesan cheese adds a nice depth of flavor.  When topped with fresh basil, in my humble opinion, it tastes just as good as something you could order from a restaurant.  This dish is not only low on the cost side, its also low in calories.  (There is only 120 calories in 3/4 cup of balsamic vinegar).  Low on dough, but still want a flavorful feast, where theres a meal, there's a way!

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