Ingredients bruschetta chicken pasta
2 large chicken breasts boneless
1 lb angel hair pasta
2 can petite diced tomatoes
1 8 oz can tomato sauce
4 tbsp olive oil divided
1 salt and pepper
2 clove garlic minced
10 fresh basil leaves
2 clove garlic sliced in very thin coins
1 cup balsamic vinegar
1 tbsp sugar
how to make bruschetta chicken pasta
Strain canned tomatoes and reserve juices in small bowl. Cut basil leaves into thin strips. Combine tomatoes, basil, 2 Tbsp olive oil, minced garlic, salt and pepper. Let this sit.
Balsamic glaze: Bring vinegar and sugar to a boil in small pan. Reduce heat to simmer and reduce by 75% until it turns to syrupy consistency. Hold at room temperature.
Season chicken with salt and pepper and grill 4-6 minutes per side until done. Keep warm.
Add 2Tbsp olive oil to large saucepan over med-low heat. Add garlic coins and cook 1 - 2 minutes. Do Not Brown! You just want the garlic to soften.
Now's a good time to start your pasta.
Add tomato mixture to pan with garlic. Add reserved tomato juices and tomato sauce to pan and bring to boil.
Add cooked pasta to saucepan and toss with sauce.
Slice chicken and serve over pasta. Garnish with balsamic glaze.
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