Bruschetta Chicken Pasta

Chicken Bruschetta Pasta has been one among the recipes we've been making for years, and i am unsure why i have never posted it on the blog so far . you'll not realize it , but my husband and that i met while working together at a TGI Fridays restaurant. And my favorite dish, by far, is that the chicken bruschetta pasta.

INGREDIENTS

Bruschetta

8 Roma tomatoes, diced

cup chopped fresh basil

2 cloves garlic, chopped

2 teaspoons balsamic glaze

1 teaspoon vegetable oil

salt and pepper

2 tablespoons grated Parmesan

chicken pasta

1 pound chicken

1 tablespoon vegetable oil

1 clove garlic, chopped

a cup of marinara sauce meatless pasta sauce works well too

thin spaghetti noodles

Balsamic glaze for garnish

Parmesan for garnish

INSTRUCTIONS

1.In a bowl, combine the tomatoes, basil, and garlic. Stir in balsamic glaze, olive oil, salt and pepper. Set aside. it is a good idea to try to to this two hours beforehand for the spices to mix , but it doesn't need to be. Sprinkle and stir in Parmesan.

2.Boil noodles consistent with directions during a large saucepan. Mash the chicken breasts to an in. thick. Grill the chicken on each side until cooked to your liking.

3.Add vegetable oil to an outsized , deep skillet over medium heat. Add the garlic and sauté for 1-2 minutes until golden and fragrant. Add the marinara and bruschetta to the saucepan and stir occasionally until hot, about 2-3 minutes.

4.Add the noodles to the pot and stir to mix with the bruschetta, until hot.

5.Cut the roasted chicken into several pieces. Serve over spaghetti noodles. Garnish with a generous sprinkling of balsamic glaze and Parmesan cheese.