{"id":310579,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/balsamic-chicken-pasta\/"},"modified":"2022-10-13T11:45:48","modified_gmt":"2022-10-13T16:45:48","slug":"balsamic-chicken-pasta","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/balsamic-chicken-pasta\/","title":{"rendered":"Balsamic Chicken Pasta"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>\u201cBalsamic vinaigrette gives a refreshing zing to this pasta dish,\u201d says Bill Hilbrich of Saint Cloud, Minnesota. \u201cIt can be served hot or refrigerated and served as a cold 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In a small bowl, whisk the vinaigrette, oil, salt and pepper. Drizzle over salad; toss to coat."}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 340 calories","fatContent":"14g fat (2g saturated fat)","cholesterolContent":"27mg cholesterol","sodiumContent":"624mg sodium","carbohydrateContent":"36g carbohydrate (4g sugars","fiberContent":"3g fiber)","proteinContent":"16g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBottle"},"reviewBody":"Made this recipe for dinner and people seemed to enjoy it...that or they are good liars. Either way, I found this recipe rather tasty and it satisfies well enough. I would cut down on the Black Olives as they tend to overpower things. I would add some sunflower seeds as well, add some crunch to it. I imagine this dish goes well with some moderately sweet red wine. Cheers all!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFries"},"reviewBody":"This recipe was VERY easy to make.  I have two suggestions.  1.  cook the chicken in garlic and olive oil first.  2.  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Add feta to the top once you plate the dish.<\/p>","CommentId":1,"DateRated":"02\/21\/2013 18:33","GUID":"201cc356c6a94c539ce42754e514c7f6","MemberId":6280565,"Rating":5,"ScreenName":"keyster1117","SubmittedDate":"02\/21\/2013 18:33"},{"Comment":"","CommentId":2,"DateRated":"01\/22\/2012 09:44","GUID":"062d133c353f4871a156a33c80843b07","MemberId":3445989,"Rating":0,"ScreenName":"ashmo1978","SubmittedDate":"01\/22\/2012 09:44"},{"Comment":"<p>Made this recipe for dinner and people seemed to enjoy it...that or they are good liars. Either way, I found this recipe rather tasty and it satisfies well enough. I would cut down on the Black Olives as they tend to overpower things. I would add some sunflower seeds as well, add some crunch to it. I imagine this dish goes well with some moderately sweet red wine. 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