Balsamic Chicken With Pappardelle

• 14 oz pappardelle pasta
• 4 None boneless skinless chicken breasts
• 1 tbsp canola or sunflower oil
• 1/4 cup chili sauce
• 1/4 cup balsamic syrup
• 14 oz cherry tomatoes, halved
• 9 oz green onions, cut into 2-inch pieces

1. Cook the pasta in boiling salted water according to the package directions. Drain.
2. Meanwhile, season the chicken with salt. Heat the oil in a large skillet on medium-high heat. Add the chicken and cook for about 5 mins, turning frequently to sear the meat. Add the chili sauce, balsamic syrup and 1/2 cup water. Reduce the heat to low and simmer for 3-5 minutes. Remove the chicken and keep warm.
3. Add the tomatoes and green onions to the sauce and cook for about 2 mins. Add the pasta and toss to coat well. Cut the chicken into slices and serve over the pasta and vegetable mixture.

pasta, chicken breasts, sunflower oil, chili sauce, balsamic syrup, cherry tomatoes, green onions

Taken from recipes-plus.com/api/v2.0/recipes/21579 (may not work)