Ingredients
Scale
- 2 lbs boneless skinless chicken tenders
Pasta
- 1 16 oz bag Colavita tri color fussilli
- 1 tbsp Colavita extra virgin olive oil
Sauce
- 1 tbsp Colavita extra virgin olive oil
- 1 tbsp minced garlic
- 1/2 cup white wine
- 1 tbsp Colavita fine Italian flour
- 1 cup chicken broth
- 1 tsp Colavita white balsamic vinegar
- 2 tbsp Colavita capers- drained
- 2 tbsp butter
- 3–4 leaves fresh basil for garnish
Instructions
Chicken
- Preheat grill to 375F degrees
- Grill chicken until fully cooked throughout & juices run clear
Pasta
- Bring 2 qts of water & olive oil to a rolling boil in medium stockpot
- Once boiling – add pasta & cook approx 9-11 minutes stirring occasionally
- Remove & drain – set aside
Sauce
- In a medium saucepan heat olive oil & garlic for approx 1 minute
- Add wine – simmer 1 minute
- Stir flour &1 cup broth together & slowly pour into saucepan
- Cook & stir about 2 minutes or until thickened
- Stir in white balsamic vinegar, capers & butter
- To serve plate the chicken on top of a bed of cooked noodles & ladle sauce over the top
- Add basil on the side
- Category: Main
- Cuisine: Italian-Inspired