- Servings: 2-4
|Bow Tie Pasta|
|2||Roma Tomatoes, diced|
|Fresh Herbs, to taste|
|½ cup||Plus 1-2 Tbsp Balsamic Vinegar|
|1 tsp||Lemon Juice|
|Kosher Salt & Ground Black Pepper, to taste|
Preheat oven to 425-450 degrees. Season both sides of chicken breasts with salt, and one side with pepper, then bake 25-30 minutes until roasted to taste. May want to flip after 15 minutes and flip back at 25 minutes.
While chicken is baking, place 1/2 cup vinegar in a small sauce pan. Add sugar and lemon juice then stir over low heat to reduce to a syrup. Prepare pasta as instruction on box. When chicken is done, remove from oven and allow to stand for a minute before shredding. Set chicken aside and heat some olive oil in a pan for pasta. Add pasta, salt and pepper to taste, tomatoes and 1-2 tbsp vinegar, just enough to coat. Grate garlic and toss in some fresh herbs at the end. Plate chicken and drizzle balsamic glaze over everything.