Mediterranean Chicken Pasta

Prep: 10 mins

Total Time: 25 mins

Servings: 2


2 Island Farmhouse boneless skinless chicken breasts
2 tsp olive oil, divided
1 tsp mayonnaise
1/3 c. finely grated parmesan cheese, divided
175 g dry spaghetti or linguine
10 grape tomatoes, halved
2 Portobello mushrooms
1/3 c. marinated artichokes, roughly chopped
2 tbsp butter
2 cloves garlic, crushed
1 tsp balsamic vinegar
Salt and pepper, to taste
Fresh parsley, to taste


Preheat oven to 375ºF. Season chicken liberally with salt and pepper. Sear on both sides in medium skillet with 1 tsp oil. Meanwhile, remove stem from mushrooms and slice thinly. Transfer chicken to rimmed baking sheet covered with parchment. Divide mayonnaise between the two breasts and spread evenly over top. Sprinkle with 1 Tbsp parmesan on each. In small bowl, toss tomatoes and mushroom slices with remaining 1 tsp oil. Transfer to baking sheet, away from chicken. Bake for 15 to 20 minutes, until chicken is cooked through and vegetables are wilted.

While chicken is baking, cook pasta in boiling salted water and drain. Add butter to skillet used to sear chicken and cook over medium heat until lightly browned and foaming has subsided. Lower heat and add crushed garlic. Cook for 30 seconds, stirring constantly. Add balsamic, then pasta and toss to coat. Add roasted vegetables, artichokes, remaining parmesan and chopped fresh parsley, if desired. Season with salt and pepper to taste.