4 6-ounce Skinless Boneless Chicken Breast Halves
4 tablespoons of Extra-Virgin Olive Oil
16-ounce package of Angel Hair Pasta
3/4 cup of Golden Raisins
4 sprigs of Fresh Basil
1 Lemon (Juiced & Zested)
1 Medium Thinly Sliced Onion
1/4 cup of Shaved Parmesan Cheese
1/4 teaspoon of Cayenne Pepper
1 tablespoon of Minced Garlic
2 tablespoons of Chopped Black Olives
2 tablespoons of Pine Nuts
2 Bay Leaves
15-ounce can of Diced Tomatoes (Drained)
1/4 teaspoon of Dried Oregano
1 tablespoon of Balsamic Vinegar
2 tablespoons of Julienned Fresh Basil
1 teaspoon of White Sugar
- Soak your raisins in warm water for 10 minutes until plump. Drain and
set to the side.
- Heat 3 tablespoons of your olive oil over a medium-high heat in a
saucepan. Stir in your garlic, onion, olives, and pine nuts. Season with
oregano, cayenne, and bay leaves. Cook for 5 minutes until the onions
have softened. Stir in your tomatoes and season with pepper and salt.
Cook for another 5 minutes. Add your balsamic vinegar, raisins, and
sugar. Cook approximately 5 minutes until thickened. Remove your bay
leaves and stir in your basil. Cover and keep warm.
- Bring a skillet of water to a boil. Cook your pasta for 8 to 10 minutes
until al dente. Drain.
- Heat 1 tablespoon of olive oil over a medium heat in a skillet. Toss your
chicken with lemon juice to coat. Cook chicken on both sides until
cooked through. Should take approximately 15 minutes. Transfer to a
warm plate and let rest for 5 minutes.
- Serve and Enjoy!