Ingredients:

  • 4 medium Boneless, skinless Chicken Breasts (approx. 6 oz each)
  • 1/2 cup High-Quality Balsamic Vinegar
  • 2 Tbsp Extra Virgin Olive Oil (for marinade)
  • 2 cloves Garlic, finely minced (for marinade)
  • 1 tsp Dried Oregano
  • Sea Salt and Black Pepper, to taste
  • 1 Tbsp Olive Oil (for grilling)
  • 12 oz Dried Pasta (Penne, Linguine, or Fusilli)
  • 28 oz can Canned Crushed Tomatoes (San Marzano style)
  • 1 medium Shallot or Small Yellow Onion, finely diced
  • 3 cloves Garlic, thinly sliced or minced (for sauce)
  • 3 Tbsp Extra Virgin Olive Oil (for sautéing)
  • 1/2 tsp Granulated Sugar (Optional)
  • 1 cup Fresh Basil Leaves, loosely packed (plus extra for garnish)
  • 1/2 cup Reserved Pasta Cooking Water
  • 1/2 cup Freshly Grated Parmesan or Grana Padano

Instructions:

  1. Prepare the Marinade: In a small bowl, whisk together the 1/2 cup balsamic vinegar, 2 Tbsp olive oil, minced garlic, oregano, salt, and pepper.
  2. Marinate the Chicken: Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring it is fully coated. Marinate in the refrigerator for a minimum of 30 minutes, or up to 4 hours.
  3. Prep for Grilling: Remove the chicken from the marinade 15 minutes before cooking to allow it to come to room temperature. Discard the remaining marinade.
  4. Start the Water: Bring a large pot of salted water to a rolling boil.
  5. Sauté Aromatics: Heat 3 Tbsp of olive oil in a large, deep skillet over medium heat. Add the diced shallot/onion and cook gently until softened (about 4–5 minutes). Add the sliced garlic and cook for 1 minute until fragrant.
  6. Build the Sauce: Pour in the canned crushed tomatoes, sugar (if using), salt, and pepper. Bring to a gentle simmer, then reduce heat to low and let the sauce cook uncovered for 15–20 minutes while preparing the rest of the meal.
  7. Cook the Pasta: Add the pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve at least 3/4 cup of the starchy cooking water. Drain the pasta immediately.
  8. Grill the Chicken: Heat your grill or grill pan to medium-high heat. Brush the grates with oil. Sear the chicken breasts for 5–7 minutes per side until the internal temperature reaches 165°F (74°C).
  9. Rest the Chicken: Transfer the cooked chicken to a cutting board and cover loosely with foil. Allow it to rest for 5–10 minutes before slicing. This is critical for juicy results.
  10. Finish the Sauce: Stir the fresh basil (reserving a few leaves for garnish) into the tomato sauce. Add about 1/2 cup of the reserved pasta water to the sauce to achieve a smoother consistency. Taste and adjust seasoning.
  11. Combine and Serve: Add the drained pasta to the skillet with the sauce and toss thoroughly to coat. Thinly slice the rested chicken diagonally. Divide the pasta among serving bowls, top with the sliced balsamic chicken, a generous grating of Parmesan cheese, and the reserved fresh basil leaves.