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Ingredients for 4 servings:
- 40 dkg fusilli pasta
- 30 dkg chicken breast
- 2 tablespoons of Italian spice mix
- 20 dkg cherry tomato
- 10 dkg grated mozzarella
- 2 cloves of garlic
- salt
- pepper
- 4 tablespoons olive oil
- 1 handful of fresh basil
For the syrup:
- 1.5 dl of balsamic vinegar
- 50 g sugar
- 2 teaspoons honey
Preparation:
- Put the ingredients of the syrup in a pot.
- Reduce it into half at medium temperature, then set it aside.
- Cut the chicken breast into half, rub it with salt, pepper, Italian spice mixture, olive oil and minced garlic.
- Fry it in a pan, under a lid, on medium heat, over a little olive oil until golden brown.
- A few minutes before it’s done, put the half-cut cherry tomatoes into the pot as well, stir it often, and then remove from the heat.
- Meanwhile, boil the pasta in salted water then sieve it.
- In a large bowl, add the cherry tomatoes and a little olive oil to the boild pasta, season it with salt and pepper.
- Add the sliced chicken breast, sprinkle it with the balsamic vinegar syrup, then with grated mozzarella and serve it with fresh basil.
Enjoy!
