Description
Balsamic Chicken with Roasted Carrot Pasta is not only delicious and so filling, it’s also a great way to use pantry ingredients. Change up your pasta game with perfectly roasted carrots, tons of fresh dill, juicy and tender balsamic baked chicken breast tossed with a sweet and tangy balsamic vinaigrette and topped with a salty pecorino. It’s so good!!
Ingredients
Roasted Carrots:
3 large carrots, cut into 1/2 inch slices
1 Tbsp. EVOO
1 Tbsp. minced fresh thyme (or 1 tsp. dried thyme)
Salt and pepper
Roasted Balsamic Chicken:
2 Tbsp. balsamic vinegar
1 Tbsp. EVOO
1/4 tsp. honey
3 cloves garlic, minced
1 Tbsp. minced fresh thyme (or 1 tsp. dried thyme)
2 6oz. chicken breast
Salt and pepper
Remaining Ingredients:
10 oz. dried pasta, cooked according to package directions
2 Tbsp. EVOO
1 Tbsp. balsamic vinegar
3/4 c. fresh dill (or 1 to 2 Tbsp. dried dill)
1 c. shaved pecorino cheese
Salt and pepper
Instructions
Preheat oven to 450 degrees. Toss carrots with EVOO, thyme, salt and pepper. Spread evenly on baking sheet and bake for 40 to 45 minutes until tender and browned.
For the roasted chicken, whisk together balsamic through thyme in a medium bowl. Add chicken and toss to coat. Add chicken to parchment lined baking sheet and pour any remaining marinade over the top. Bake chicken for 25 minutes or until internal temp reaches 165 degrees. Once done, remove from oven and let rest for about 10 minutes. Slice on the bias and set aside.
In a large serving bowl, add the cooked pasta, remaining 2 Tbsp. EVOO, 1 Tbsp. balsamic and dill, toss to coat. Add the roasted carrots and pecorino, mix in gently. Top with sliced roasted balsamic chicken. Serve and enjoy!
Keywords: balsamic chicken, balsamic vinaigrette, pasta, pasta with carrots, carrot pasta, dill, pecorino, thyme, balsamic, roasted carrots