Pasta with Chicken, Caramelized Onions and Balsamic
A complete meal pasta made in about 30 minutes start to finish. I use gluten-free spaghetti, you can use whatever pasta you prefer!
Servings 4 servings
Ingredients
Tips: this recipe has a few things going on at the same time. Have all ingredients out on the counter before starting. Then just follow the directions!
- 2 medium boneless, skinless chicken breasts
- 16 ounces spaghetti
- 1 small yellow onion, peeled and thinly sliced
- 1-2 cloves garlic, peeled and minced
- 2 Tablespoons chopped parsley
- ½ cup grated parmesan
- 4 Tablespoons extra virgin olive oil, separated
- Sea salt and freshly ground black pepper
- ⅓ cup chopped raw walnuts
- 2 Tablespoons balsamic vinegar
- ½ teaspoon red pepper flakes
- 3 cups baby arugula (baby spinach works great too)
- ¼ cup pomegranate seeds (optional)
Instructions
You Are going to have one pot, and two pans going for this recipe. If you have trouble multitasking, take a deep breath. I made the instructions so you do one thing at a time. But you will have to set timers to remember your pasta and onions.
- Place a large pot filled with salted water on high heat, cover and bring to a boil (cook pasta to package instructions and save a 1/4 cup of pasta water before straining)
While waiting start chicken breasts.
- Place a medium sized pan on medium/high heat for two minutes. Season chicken breasts on both sides with salt and pepper.
- Add enough olive oil to thoroughly coat the bottom of pan. Wait 1 minute, allowing oil to get hot. Place breasts in pan and sear for five minutes, flip chicken, add one cup of water to pan, cover with lid, and cook for 3-4 more minutes. Turn off heat and allow to cook in the hot pan for 15 more minutes with lid on. Do not lift lid! The heat needs to stay in the pan for the chicken to cook through.
- Peel and slice onion, chop parsley, grate cheese, chop garlic , chop walnuts and set aside
- In a separate LARGE pan (pan needs to be big enough to fit cooked pasta:
- Place a 1-2 tablespoons of oil in pan. Heat on medium heat. When oil shimmers, add onions. Stir occasionally for about 15 minutes (the key to caramelized onions is patience, keep the heat at medium and resist the temptation to cook them faster)
- When onions have reduced in size by half, remove from heat and drizzle with balsamic vinegar and add garlic.Stir and set aside.
- When chicken and pasta are done, save a 1/4 cup pasta water and strain pasta (do not rinse) place in pan with onions, add 1-2 tablespoons olive oil, toss with herbs, nuts and arugula. Season with sea salt and pepper, toss again. If needed drizzle in ome of that pasta water, you may or may not need it.
- To plate: divide pasta onto four plates. Slice chicken breasts on the diagonal and place on top of pasta
- Sprinkle with parsley, parmesan and pomegranate seeds.. Serve.