Monday, October 28, 2013

Bruschetta Chicken Pasta

My kids love spaghetti but sometimes I get tired of the same old recipe everytime.  So I thought back to my previous life of living in a big town and eating at restaurants and remembered how I loved bruschetta pasta at T.G.I.fridays.  So I decided to make up my own recipe for it.  I combined my bruschetta recipe with some tomato sauce, pasta, and chicken and a new recipe was born.  My kids even loved it!

A few notes about the recipe: I had originally pictured it with angel hair pasta but I accidentally grabbed the wrong box.  So the pasta pictured is spaghetti noodles but I changed it in the actual recipe below.  I also would prefer sliced garlic in this recipe instead of minced, but in an effort to get my kids to eat it I minced it up.  If you can get away with sliced it! If you want to add a little "fancy" to this recipe you can drizzle it with a balsamic glaze.  You can check out my recipe for balsamic drizzle here. Finally, the bruschetta can be made a day ahead  and refrigerated to save time when putting this recipe together. Give it a try!

Bruschetta Chicken Pasta
3-4 boneless chicken breasts (grilled and sliced)
6-8 roma tomatoes -chopped (the firmer the better)
1/3 cup fresh basil -chopped
2 cloves garlic (sliced or minced)
2 T. balsamic vinegar
1 T. olive oil
salt and pepper to taste
1 (8 oz) can tomato sauce
1 lb. angel hair pasta (cooked and drained)
shredded parmesan cheese 
balsamic drizzle (optional)

Begin grilling chicken (and keep warm). 

Meanwhile, chop tomato and basil.  Mix tomato and basil with garlic, balsamic vinegar, olive oil, salt and pepper.  Cover and allow to sit for at least 10 minutes to let flavors mix. 

Begin cooking pasta according to package directions.

In a medium skillet, combine bruschetta with tomato sauce.  Heat and simmer over medium heat for about 5 minutes. (Don't overcook the tomatoes).  Drain pasta and toss with sauce.  Top with grilled chicken, shredded parmesan, and balsamic drizzle if desired.

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