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 Although it's been rather hot and steamy lately, I have been preparing dinner just about every night. Recently, I made two dishes that we haven't had in a while. The first dish I made was Chicken and Pasta Bake with Basil. This recipe is from the magazine Cooking Light, March 1999. The next meal I prepared was Balsamic Chicken and Peppers, a Williams-Sonoma recipe that is prepared in thirty minutes. For the Chicken and Pasta Bake with Basil, you can use store bought rotisserie chicken. However, I cooked boneless, skinless chicken breasts, which I purchased in a family pack at Whole Foods this week for $4.69/lb. This recipe does take a bit of planning as you must prepare the Asiago cheese sauce, pasta and broccoli. It took about 45 minutes to prepare the meal and another 20 minutes to cook. Look for my cooking tips in the in the recipe after the jump.  With the rest of the chicken I purchased, I wanted to bring a meal to my daughter and son-in-law's today. As they have recently moved, I needed a dish that could be reheated in one pan. The Balsamic Chicken and Peppers fit the bill. I was also able to utilize herbs from my garden as the recipe calls for fresh basil and thyme. It's an easy to prepare meal. The flavors are wonderful and the sauce is delicious sopped up with good Italian bread.
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