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.
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
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
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.