Dinner
Balsamic Chicken with Pasta and Zucchini Noodles
Balsamic vinegar simmers into a glossy sweet-tangy glaze that clings to tender chicken cutlets and coats ribbons of whole-wheat spaghetti and zucchini noodles. Juicy tomatoes, melted mozzarella, and fragrant basil finish each forkful with bright, savory richness.
- Total
- 56 min
- Prep
- 20 min
- Cook
- 36 min
- Serves
- 4
Nutrition per Serving
- Calories
- 394
- Protein
- 39g
- Carbs
- 33g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 11g
- Sodium
- 316mg
Ingredients
- 1/2 cup balsamic vinegar
- 1 (28 ounce) can no-salt-added diced tomatoes, drained
- 1/2 tsp Italian seasoning
- 1 1/4 lb chicken cutlets
- 1/4 tsp salt
- 1/8 tsp ground pepper
- 4 oz whole-wheat spaghetti
- 4 cup zucchini noodles (12 oz.)
- 4 oz fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves, thinly sliced
Instructions
- Preheat oven to 425 degrees F. Coat a 9x13-inch baking dish with cooking spray. Bring a large pot of water to a boil.
- Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to maintain a lively simmer; cook until reduced by half, 8 to 10 minutes.
- Meanwhile, add tomatoes and Italian seasoning to the prepared baking dish; stir to combine. Nestle chicken into the tomatoes; sprinkle with salt and pepper. Bake for 10 minutes.
- While the chicken bakes, cook spaghetti according to package directions. Drain and return to the pot. Off the heat, add zucchini noodles and stir quickly. Cover and keep warm until ready to serve.
- Remove the pan of chicken from the oven; increase oven temperature to 450 degrees F. Top the chicken with mozzarella slices. Bake until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F and the cheese has melted, 8 to 10 minutes.
- Divide the spaghetti and zucchini noodles among 4 plates. Top with the chicken mixture. Drizzle with the balsamic reduction and sprinkle with basil.