Name: Balsamic chicken with sautéed vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram chicken tenderloins; 2 tablespoon oil; 1/4 cup balsamic vinegar; 2 teaspoon brown sugar; 1 clove garlic, crushed; 2 bunch english spinach, trimmed, washed; 1 punnet grape tomatoes, halved; 350 gram fresh noodles of choice, soaked, drained, to serve

Ingredients

500 gram chicken tenderloins

2 tablespoon oil

1/4 cup balsamic vinegar

2 teaspoon brown sugar

1 clove garlic, crushed

2 bunch english spinach, trimmed, washed

1 punnet grape tomatoes, halved

350 gram fresh noodles of choice, soaked, drained, to serve

Method

1.Place chicken in a shallow baking dish. In a jug, combine vinegar, sugar and garlic with half the oil. Pour over chicken, turning to coat. Cover with plastic wrap and chill for 10 minutes.

2.Heat the remaining oil in a non-stick frying pan on medium. Cook chicken, basting occasionally with marinade, for 2-3 minutes each side, until cooked through. Transfer to a plate, cover with foil and rest for 5 minutes.

3.Meanwhile, cook spinach and tomato in same frying pan on medium for 1-2 minutes until spinach wilts. Remove from heat.

4.Toss chicken through spinach mixture. Top the noodles with chicken and vegetable mixture and drizzle with pan juices to serve.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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