Well helloooo friends!! I know I’ve been absent for awhile, but fear not…I have not abandoned ship. Life’s been pretty busy lately, with work mostly, and cooking has been pushed to the backburner more than I would have liked. I’m glad though, that the Secret Recipe Club reveal day is today, so I had to cook up a great dish to share with you all! Nothing like a deadline to incite some motivation, eh?
The blog I was assigned this month was The Weekend Gourmet, and wouldn’t you know that Wendy is a fellow Texan! And not only is she a Texan, but she lives near the place I grew up, in San Antonio. Just a hop-skip-and-a-jump from Austin! Anywho…Wendy has a lot of great recipes and experiences to share on her blog, so you should definitely head over there to check it out!! I had a hard time selecting a recipe, because there are so many to choose from. I decided, however, that I would choose one on the healthier sides, since starting today I will be on a very strict diet. I’ll share more on that with you later this week.
When I saw the recipe for Berry-Chicken Pasta…that included a flavored balsamic vinaigrette…I saved it and added it to the menu immediately. I had to make a few modifications, because unfortunately I couldn’t find the exact flavors of olive oil and balsamic vinegar that Wendy used, but I stuck as close as I could 🙂
I was very pleased with the result and it was definitely a great “last meal” before starting the new diet. The pomegranate balsamic vinaigrette added a great flavor to the chicken and the fruit. I just wish I could eat the leftovers!!
Add this to your menu, ASAP!! And check Wendy’s blog and all the other great SRC recipes below.
Chicken-Berry Pasta with Balsamic-Pomegranate Vinaigrette
Source: The Weekend Gourmet
- 8 oz short pasta (penne, bowtie, etc.)
- 1/4 cup olive oil
- 1/3 cup pomegranate balsamic vinegar
- 1 tsp honey
- 2 Tbsp diced shallot
- salt & pepper, to taste
- 1 lb boneless, skinless chicken breast
- 1 cup blueberries
- 1 cup chopped strawberries
- 1/2 cup crumbled feta
- Cook the pasta according to the package instructions, drain, and set aside.
- Meanwhile, combine the olive oil, pomegranate balsamic vinegar, honey, shallot, salt & pepper to make the vinaigrette. Whisk until well combined and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, season the chicken with salt and pepper, and cook 2-3 minutes per side, until done. Remove from heat and allow to cool, then cut into bite sized pieces.
- In a large bowl, combine the pasta, chicken, blueberries, strawberries, and feta. Add the vinaigrette and toss to coat.
- Serve cold or at room temperature.
Looks delicious! Love the combo of berries and feta with it.
Anne @Authentic Simplicity
Mmmm I love this kind of sweet/savory combo. Delicious!
Lesa @Edesias Notebook
What an interesting combination of ingredients! I never would have thought to put them together, but it looks beautiful.
Such an interesting sounding pasta, looks wonderful.
If you haven't already, I'd love for you to check out my SRC entry: Thai Peanut Noodles with Chicken.
I love surprising combinations and this definitely qualifies. Thanks for sharing with the SRC.
Rocky Mountain Woman
I love the berry/savory idea. I make a lot of salads with that combo, so this would be a perfect way to expand on that…
Great job…glad you enjoyed this recipe! Sorry I'm just now getting by to say hello…I've been in Las Vegas researching a blog article. Glad to meet another Texas blogger…maybe we can tag up next time I'm up. Con Olio is a fabulous wine and balsamic store in Austin!
Kathy Shea Mormino
I would like to invite you to join me at the Clever Chicks Blog Hop this week! http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-10.html
I hope you can make it!
Kathy Shea Mormino
The Chicken Chick