12 oz. Egg Noodles (use GF if needed)
1/3 C Balsamic Vinaigrette
1 Pint Cherry Tomatoes
1 1/2 T Olive Oil
Salt and Pepper
3 Boneless, Skinless Chicken Breasts, sliced thin
2 T Olive Oil
2 T Balsamic Vinegar
1 Large Shallot, finely diced
3 Cloves Garlic, minced
2 T Fresh Basil, chopped
1 T Fresh Oregano, chopped
1/3 C Balsamic Vinegar
3 T Brown Sugar
1/4 C Grated Parmesan
1 1/4 C Shredded Mozzarella
-Cut tops off tomatoes, if large, cut in half. Coat in 1 1/2 T Olive Oil, dust in salt and pepper. Place on parchment lined baking sheet, bake 425 degrees for 15-20 minutes. Set aside.
-Cook pasta per package directions, drain, place in bowl, coat in vinaigrette. Set aside.
-In large skillet over medium high heat, heat 2 T Olive Oil and 2 T Balsamic Vinegar, coat chicken in salt and pepper, and cook until almost done, remove from skillet.
-Add in shallot, cook until tender, add in garlic, cook until fragrant. Add in brown sugar and 1/3 C Vinegar. Stir in herbs and chicken. Let simmer until chicken is fully cooked.
-Stir in tomatoes, and parmesan cheese. Coat top with mozzarella cheese, cover and remove from heat. Allow cheese to slightly melt, stir before serving.
-Serve over pasta, can top with fresh parsley and more basil. Enjoy!