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Gina Kleinworth
Course Main
Cuisine Italian-Inspired

Ingredients
  

  • 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