Spicy Tomato Chicken and Purple Potatoes

Everybody has heard of russet potatoes or sweet potatoes. However, not every has had the chance to try the delicious and nutritious purple potatoes. Purple potatoes are a little sweeter than regular potatoes and pairs very well with our Pastamore Traditional Barrel-Aged Balsamic Vinegar. Purple potatoes are full of anti-oxidants and should be added into your grocery cart.

Ingredients:
1.25 lb - chicken breast (4 filets)
1 lb - small purple potatoes
1/2 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
2 Tbsp - Pastamore Spicy Tomato Dipping Oil
To taste - salt and black pepper
As needed - vegetable oil

Directions:
1. Heat a large pot on the stove over medium heat. Rinse the potatoes and chop into quarters. Add enough vegetable oil to keep the potatoes from sticking, and then add the potatoes to the pot. Stir often while cooking.

2. After the potatoes have cooked for 8-10 minutes place a large frying pan on the stove over medium-high heat. Season both sides of the chicken with salt and black pepper. Add the chicken to the pan. Cook until an internal temperature of 165ºF has been reached turning once during the cooking process.

3. Add the Pastamore Traditional Barrel-Aged Balsamic Vinegar to the potatoes. Season to taste with salt and black pepper and mix well.

4. Plate potatoes and then add then top with the chicken. Drizzle .5 Tbsp of Pastamore Spicy Tomato Dipping Oil onto each piece of chicken.

5. Serve with lightly dressed fresh greens and enjoy!