Pan-Glazed Basil Balsamic Chicken with Sun-dried Tomato & Artichoke Pasta

Sound gourmet enough?

Easiest dinner ever. And can be done in under 30 minutes!

Miss Jamie came over last night for a quick dinner before heading out to see War Hose. Although the movie was just okay, thankfully our meal was great. Picked up some great tips from Jamie and enjoyed sharing a kitchen with her :) Did you know that to keep chicken from burning (apparently my specialty) you cook them in the pan until golden and then finish them in the oven? What?! Mind-blowing.

Everything (including roasted veggies can be finished in under 30 minutes. Start them all around the same time and voilá, gourmet meal.

Pan-Glazed Basil Chicken

Ingredients
4 boneless skinless chicken breasts
2 tablespoons balsamic vinegar
1 tablespoon honey
2 tablespoons chopped fresh basil
EVOO

Directions

1. For the glaze, combine the balsamic, honey, and chopped basil. 
2. In a skillet over medium-high heat, warm the olive oil. 
3. Season the chicken on both sides with salt and pepper.
4. Cook in the pan 5 - 6 minutes per side, until cooked through. If it begins to burn and is still pink in the middle, finish cooking in the oven at 350F.
5. Once cooked, coat with the balsamic glaze. ( I also put the glaze on the noodles and it was great!)

Sun-dried Tomato & Artichoke Pasta

Ingredients
1 bag sun-dried tomatoes
1 can artichoke
1 clove garlic
Egg noodles (nostalgia!)
EVOO

Directions

1. Make noodles according to box instructions.
2. Meanwhile, chop tomatoes, artichokes, and garlic to desired size
3. Once cooked, drain noodles in a colander.
4. Using pot that contained the noodles, sauté the tomatoes, artichokes and garlic in the olive oil until aromatic. Toss in the noodles, combining everything thoroughly. Done!