KitchenMagician's Recipe

ROTINI - BALSAMIC CHICKEN

Category: Pasta in Sauce

Makes 4 servings.

1/4 c. olive oil
1/4 c. balsamic vinegar
2 T. granulated sugar
2 T. Dijon mustard
1/8 tsp. cayenne pepper
3 cloves garlic, minced
1/2 c. whipping cream
6 chicken breast fillets
1 lb. rotini
1/2 c. grated Parmesan cheese
Chopped broad-leaf parsley

In q small bowl, combine olive oil, vinegar, sugar, mustard, cayenne, garlic and wine; stir well to combine.
Measure off 1/4 cup; set aside.
Cut chicken fillets into strips; place in a 9 x 13-inch baking pan.
Pour olive oil mixture over chicken; cover with plastic wrap and refrigerate for 2 to 4 hours.
At serving time, preheat oven broiler.
Cook pasta until al dente.
In a saucepan, heat reserved olive oil mixture under steaming; stir in whipping cream and 1/4 cup Parmesan cheese.
Simmer over medium-low heat while chicken.
Remove chicken from marinade; transfer to broiling pan.
Broil chicken fillets under high heat for 10 to 15 minutes, turning once.
Remove chicken from broiler; cut into bite-sized pieces; spoon over hot, cooked pasta.
Add cream and olive oil mixture; toss well to coat pasta and mix in chicken.
Sprinkle with remaining Parmesan cheese and parsley.