Description: Follow the Chef's Balsamic Chicken Saute Recipe or keep it simple: use as a dry rub on chicken or turkey breasts or combine with olive oil to create a marinade.
Chef's Recipe for Balsamic Chicken Saute: Cook 12 ounces of pasta according to package directions. In a 10-inch saute pan, bring olive oil to medium high heat and place 2 chicken breasts (slice diagonally in 1/2 inch strips) in pan. Sprinkle chicken generously with entire package of Balsamic Chicken Rub and cook until done, turning frequently. To hot oil and cooked seasoned chicken, add 4 oz clean, sliced mushrooms, 1 chopped medium white onion, and 1 chopped medium bell pepper. Stir continuously. Add 1/4 teaspoon lime juice and 1/8 bunch fresh chopped parsley. Serve over cooked pasta.
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
Ingredients: SALT, BALSAMIC VINEGAR POWDER (MALTODEXTRIN, BALSAMIC VINEGAR, FOOD STARCH- MODIFIED, NATURAL MOLASSES, AND CARAMEL COLOR), TOMATO POWDER, GARLIC, BROWN SUGAR AND SPICES.
Allergens: Does not contain any gluten, wheat, soy, milk, peanut, egg or tree nut ingredients.
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