- 2 tablespoons olive oil, divided
- 1 pound chopped, cooked chicken - rotisserie chicken works great
- 2 cups diced Roma or plum tomatoes
- 5 cloves garlic, thinly sliced
- 1 tablespoon coarsely chopped fresh basil leaves, plus more for garnish
- 3 cups chicken broth
- 10 oz. thin rice noodles
- 1 tablespoon balsamic vinegar
- 1 cup cherry or grape tomatoes, sliced in half if they are large
- Grated parmesan cheese, for serving (optional)
- 2 tablespoons Balsamic Glaze (optional)
Heat 1 tablespoon of the olive oil in a large skillet or sauté pan over medium heat until shimmering. Add the chicken and cook until browned and crispy on the edges.
Add the remaining 1 tablespoon olive oil, diced Roma tomatoes, sliced garlic cloves, and chopped fresh basil leaves; cook over medium heat, stirring and scraping up any browned bits from the bottom of the skillet, until the tomatoes begin to soften and release their juices, 2 to 3 minutes.
Add the chicken broth, dried rice noodles, and balsamic vinegar. Cook over medium or medium-low heat, stirring with tongs to slowly incorporate the noodles as they begin to soften, until the pasta is cooked through and the sauce is thickened into a creamy sauce, about 10 minutes.
Turn off the heat. Taste and season with more kosher salt as needed. Top with the cherry or grape tomatoes, more chopped fresh basil leaves, and Parmesan cheese if desired. Drizzle with 2 tablespoons balsamic glaze if desired. Serve hot.
- Yields: 4-6 servings
- Preparation Time: 30 minutes