As I was wandering the aisles of Russell IGA, I was pleasantly surprised when I came across a small display of Club House's new spice blends for meals. I thought I would grab a couple and give them a try. When I chose the Balsamic Chicken blend, I thought fondly of my Aunty Lana who, if I remember correctly, loved this meal at Kelsey's restaurant. I thought my dinner turned out pretty good, so I think I would have done her proud! I highly recommend this blend if you come across it in your local grocery store. (I also bought Tuscan Chicken, I'll post that one whenever I make it)
Balsamic Chicken
1 package Clubhouse Balsamic Chicken spice blend
2 chicken breasts
1 cup snow peas
1 green bell pepper
1 cup fresh mushrooms
Olive Oil
4 TBSP + 2 tsp flour
1/4 cup sesame seeds
1 cup water
2 TBSP balsamic vinegar
fresh cut tomato and grated asiago for topping
Fettuccine
Cut up chicken breasts into bite size pieces, toss into a ziploc bag with 4 TBSP flour and toss to coat. Heat about 2-4 TBSP olive oil in a sautee pan, brown chicken for about 5-6 minutes. Set aside.
Toss all cut up veggies into sautee pan with the Clubhouse seasoning package (I also added and extra tablespoon of oil at this step), cook on med-low for 4 minutes. Sprinkle 2 tsp. flour, balsamic vinegar and water into pan and add the chicken. Bring to a boil then reduce heat and simmer for 10 minutes. Meanwhile, toss your Fettuccine into the boiling, salted water and cook according to instructions.
In the last 2 minutes of cooking add sesame seeds. Top balsamic chicken fettuccine with fresh cut tomatoes and fresh grated asiago cheese!
Bon apetit!
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