The Kamikaze Cook #33 Balsamic Chicken and Noodles

I stole an idea from Giada! She had made a steak sandwich using balsamic vinegar as a marinade in one of her episodes and I took it and made it my own. Duh. I've tried the following marinade on steak, but tonight I used it on chicken- yum! I wanted an Italian feel so I used the same ingredients as I use for bruschetta.

In a container with a lid, pour some oil (olive or canola), balsamic vinegar, garlic (fresh or not), sea salt and basil. Mix. Add chicken and flip to make sure it's been fully covered. Cover and marinate in fridge for 30 to 60 minutes.

In a different container, pour in uncooked egg noodles. Add balsamic vinegar to about 1/4 up the container. Then add filtered water to cover noodles. Cover and keep on counter.

When you're ready to cook, pour noodles, liquid and all, into pot and add enough water to cover noodles well. Add dash of sea salt. Heat on high. Stir first minute or so to keep from sticking. Cook until tender.

Heat skillet to med/high then spray with non-stick spray. When pan is ready, add chicken, cover and cook for 3-4 minutes (or until plump and white looking). Turn over and cook for another 1-2 minutes.

I found that the noodles had a nice, subtle hint of balsamic vinegar by doing this. I also think I might try a white sauce with vinegar in it too.