Surprise Pasta

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Servings: 8 pies Difficulty: Advanced
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Tender chicken supremes and colorful vegetables in a tangy balsamic-orange sauce served over rotelle pasta.
Surprise Pasta (C 1992 George Gilder recipe image
Surprise Pasta (C 1992 George Gilder recipe image
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Surprise Pasta

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 pies Calories: 478.0
Dietary:
V Vegan

Description

This comforting pasta dish features tender chicken supremes sliced thin and sautéed with sweet onions, crisp peppers, and earthy mushrooms. The vegetables are tossed in a vibrant sauce made from balsamic vinegar, orange juice, and fresh thyme, creating a tangy and savory flavor profile that coats the rotelle pasta perfectly. It is a hearty, home-style meal that comes together in under an hour, making it ideal for busy weeknights or casual family dinners. The combination of textures from the al dente pasta and the soft, flavorful chicken ensures a satisfying eating experience every time.

Ingredients

Directions

  1. Cut chicken breasts into 1-inch slices.
  2. Peel onion, slice in half, then slice into 1/4-inch strips.
  3. Cut peppers in half, remove seeds and cores, and julienne into thin strips.
  4. Slice mushrooms.
  5. Mix flour with fresh pepper and a pinch of salt in a small plastic bag.
  6. Wash and dry chicken pieces, add to bag, and shake to coat evenly.
  7. Bring a large pot of cold water to a boil.
  8. Add pasta and cook for 7 minutes, stirring occasionally, until al dente.
  9. Drain pasta, return to pot off heat, and stir in margarine to coat.
  10. Heat 1 tbsp olive oil in a 10-inch non-stick skillet over medium-low heat.
  11. Sauté onion until just starting to brown, then add peppers and cook for 2 minutes.
  12. Add mushrooms and cook for 90 seconds until coated in oil.
  13. Remove vegetable mixture to a bowl, leaving about 3 tablespoons of oil and juices in the pan.
  14. Increase heat to medium and add remaining oil to the skillet.
  15. Sauté chicken pieces until light brown on both sides, being careful not to overcook.
  16. Return vegetables to the pan and add dried thyme.
  17. Deglaze pan with 1/4 cup cold water, balsamic vinegar, and orange juice.
  18. Cover pan and simmer on low heat for 5 minutes until chicken is cooked through but moist.
  19. Serve pasta on plates and top with the chicken and vegetable mixture.

Nutrition Facts

Servings 8 pies

Amount Per Serving
Calories 478.0kcal
% Daily Value *
Total Fat 24.0g37%
Saturated Fat 6.6g33%
Cholesterol 178.0mg60%
Sodium 164.0mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 54.0g108%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pasta, rotelle, balsamic, orange, thyme, mushrooms, peppers, onion, italian, dinner, weeknight, savory, sautéed, simple
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