This recipe is from the Wheat Belly Cookbook and I made it only because I knew Taylor would like it. It has tomatoes. I don't like tomatoes. It has balsamic vinegar. I don't balsamic vinegar. Taylor LOVES balsamic vinegar. So alas, being the selfless person I am, I made this. And you know what?! It was pretty good, despite my plate of uneaten tomates that remained after the meal was over. Like a little battlefield of tomato corpses...
The Recipe:
1 pound boneless, skinless chicken breast (I used the frozen tenderloins because they are easier)
1/4 cup balsamic vinegar
6 ripe tomatoes, chopped
1/2 cup fresh basil, thinly sliced
2 tablespoons EVOO
2 cloves garlic, minced
1/2 teaspoon sea salt
3 packages angel hair shirataki, rinsed and drained (I used a box of corn and quinoa blend spaghetti because that shirataki business is *!%@$#^ disgusting!)
1/4 cup shaved parmesan cheese
In a ziplock bag, combine the chicken and vinegar. Knead to coat the chicken thoroughly. Refrigerate for 1 hour.
Meanwhile, in a large bowl, combine the tomatoes, basil, oil, garlic, and salt. Cover and let stand at room temperature for 1 hour.
Cook the pasta. Grill or broil the chicken. I broiled it for about 8 minutes, turning once.
Cut the chicken diagonally into thin slices. Place atop the pasta. Top with the tomato mixture and the cheese.
I like this recipe because it is very simple and minimalistic, but very flavorful and refreshing. Perfect for a summer meal. This really isn't something I usually like to eat, but Taylor and I really enjoyed it. Plus, it looks really fancy. :)
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