8 Servings 15 min Cook
12 Oz Pasta Rotini
3 Tbsp Olive Oil
2 Tbsp Lemon Juice
2 Tbsp Vinegar
2 Tbsp Honey
8 Tsp Seasoning
2 Tsp Lemon Zest
1 Dash Salt
1 Dash Pepper
1/4 Tsp Cayenne Pepper
1 1/4 Lb Chicken Breast
2 Cup chopped raw Grape Tomatoes
4 Cup leaves, whole Basil
3/4 Cucumber (8-1/4") Cucumber
1/2 Cup Parmesan Cheese
Cook pasta according to package directions, drain, place in a large bowl, and set aside
To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, and pepper, and whisk to combine; set sauce aside
To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly.
Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Chicken should be about 90% cooked through
Add the sauce and allow it to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through and no longer pink.
Stir sauce and flip chicken intermittently throughout.
Remove chicken from pan and chop into bite sized pieces.
Return to pan and toss to coat.
Add chicken and any cooking liquid to the pasta bowl
Add the tomatoes, basil, cucumber, cheese, and toss gently to combine.
Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, pinch of cayenne, splash of lemon juice, etc.
) before serving.
Will keep airtight in the fridge for up to 5 days.
Serve cold or reheat gently prior to serving if desired.