Chicken Modena
One of the 10 finalists for the Community Recipe Challenge, this recipe for Chicken Modena will make you look forward to Phase 1. The balsamic reduction really adds a little something special to this dish and is a classic pairing with sautéed tomatoes and mushrooms. It’s savory, slightly sweet and full of flavor. A fast metabolism has never tasted so good. Thanks to Teresa for this yummy recipe!
Notes from our taste testers:
- “YUMMMMM”
- “Pasta is always a welcome surprise, and the balsamic reduction is the perfect pairing with this dish.”
- “This is easy to make and tastes like it took hours to prepare.”
Prep time: 15 minutes
Total time: 25 minutes
Serves: 4
Phase 1
Ingredients
2 cups cooked brown rice pasta
12 oz. chicken breast, thinly sliced
2-4 Tbsp. vegetable or chicken broth
½ cup chopped onion (red or yellow)
½ cup grape tomatoes, halved
1 ½ cups sliced baby Bella or portobello mushrooms
2 cups raw spinach
2 cloves minced garlic
Pink Himalayan salt to taste
Black pepper to taste
Red pepper flakes to taste (optional)
Balsamic reduction as desired (see instructions)
Directions
Make the reduction while preparing the vegetables: Take 1 Cup of Dark Balsamic in a small saucepan (no cast iron). Bring to a low simmer, and frequently whisk until it reduces to ¼- ½ cups. Pour into a clean small jar and set aside. It will thicken as it cools and will last in the refrigerator for one week. The more it reduces, the thicker the reduction.
Slice mushrooms, chop onions, halve the grape tomatoes and set aside. Trim and slice the chicken breast and set aside. Sauté mushrooms, onions, and minced garlic in 2 tablespoons of vegetable or chicken broth in a non-stick pan. When they are translucent, add the sliced chicken and cook until the chicken is almost white. Add the spinach, grape tomatoes, and 2 more tablespoons of vegetable or chicken broth (if the liquid is needed). Add salt, pepper, and red pepper flakes. Continue to sauté until the spinach is wilted and the chicken has just finished turning white to maintain tenderness.
Plate your brown rice pasta topped with 1 serving of the above chicken and vegetable mixture, then drizzle the balsamic reduction over the top as desired.
One of the 10 finalists for the Community Recipe Challenge, this recipe for Chicken Modena will make you look forward to Phase 1. The balsamic reduction really adds a little something special to this dish and is a classic pairing with sautéed tomatoes and mushrooms. It’s savory, slightly sweet and full of flavor. A fast metabolism has never tasted so good. Thanks to Teresa for this yummy recipe!
Notes from our taste testers:
- “YUMMMMM”
- “Pasta is always a welcome surprise, and the balsamic reduction is the perfect pairing with this dish.”
- “This is easy to make and tastes like it took hours to prepare.”
Prep time: 15 minutes
Total time: 25 minutes
Serves: 4
Phase 1
Ingredients
2 cups cooked brown rice pasta
12 oz. chicken breast, thinly sliced
2-4 Tbsp. vegetable or chicken broth
½ cup chopped onion (red or yellow)
½ cup grape tomatoes, halved
1 ½ cups sliced baby Bella or portobello mushrooms
2 cups raw spinach
2 cloves minced garlic
Pink Himalayan salt to taste
Black pepper to taste
Red pepper flakes to taste (optional)
Balsamic reduction as desired (see instructions)
Directions
Make the reduction while preparing the vegetables: Take 1 Cup of Dark Balsamic in a small saucepan (no cast iron). Bring to a low simmer, and frequently whisk until it reduces to ¼- ½ cups. Pour into a clean small jar and set aside. It will thicken as it cools and will last in the refrigerator for one week. The more it reduces, the thicker the reduction.
Slice mushrooms, chop onions, halve the grape tomatoes and set aside. Trim and slice the chicken breast and set aside. Sauté mushrooms, onions, and minced garlic in 2 tablespoons of vegetable or chicken broth in a non-stick pan. When they are translucent, add the sliced chicken and cook until the chicken is almost white. Add the spinach, grape tomatoes, and 2 more tablespoons of vegetable or chicken broth (if the liquid is needed). Add salt, pepper, and red pepper flakes. Continue to sauté until the spinach is wilted and the chicken has just finished turning white to maintain tenderness.
Plate your brown rice pasta topped with 1 serving of the above chicken and vegetable mixture, then drizzle the balsamic reduction over the top as desired.
