This recipe all began when I wanted to serve my Balsamic Rosemary Chicken (that I posted yesterday) a different way than just as a meat entree. I thought I would try making a balsamic cream sauce for whole wheat pasta and sweet peas seemed like the best veggie to add in the mix. Feel free to substitute broccoli or something else if you are not a fan of peas. It's a great way to sneak a veggie in for a picky kid you might have under your roof. This dish can be served with or without the chicken (if you are a vegetarian). Also, if you are throwing a brunch, you can make this ahead of time and serve cold the next day! This meal will warm your heart and fill your stomach. I hope you enjoy!
- 1 box pasta of your choice (I like using penne for this dish)
- 1 large (or 2 small) shallot, chopped (can substitute 1/2 purple onion)
- 2 tbsp freshly chopped rosemary
- 1 tsp finely minced garlic
- 1 tsp dried Italian seasoning
- 3/4 cup balsamic vinegar
- 1 bag frozen sweet peas (can substitute broccoli or asparagus if you are not a fan of peas)
- 1-1/2 cup whipping cream (you can use half & half if you are watching your calorie intake)
- 2 tsp salt
- 1 tsp pepper
- 2 tbsp EVOO
- Balsamic Rosemary Chicken
- prepare chicken according to recipe, then cut into small pieces to toss in pasta
1. Bring water to boil in a pot for the pasta & prepare pasta according to box instructions.
2. In the meantime, heat a second pot to medium heat, add oil, shallots & 1/2 tsp of salt.
TIP: If you are trying to reduce, cook something uncovered.
If you want to retain the liquid in a dish, cook with the lid on.
6. In the meantime, take an unopened bag of sweet peas and place in your sink, filled 1/2 way with hot water. This will allow the peas to defrost & warm up while the sauce thickens.
9. Pour peas into sauce and bring back to a slow boil for 2 minutes.
Chop up Balsamic Rosemary Chicken and toss again.
This can be served warm, or cold as a pasta salad!