On the off chance that I can get a dinner on the table in under 30 minutes, similar to my Italian Sausage and Tortellini Skillet, Ten Minute Oven Baked Tostadas or this new most loved Bruschetta Chicken Pasta, it's going in the "keep" heap. brief dinners are my jam.
One of my preferred dinners ever is the Bruschetta Chicken Pasta from TGI Fridays. Such a basic feast, yet so flavorful and filling. It was essentially what I requested each time I went there, and that was a great deal in my 20s. They even showered a lip-smacking balsamic coating on top, however I for the most part avoid that at home except if I have a container close by. Who realized it would be so natural to make at home?
I have made this formula so often I could do it in my rest. I've regularly included more veggies, similar to zucchini and onions to amp up the flavor much more. You can utilize various sorts of tomatoes in the event that you have a top choice. Get some crisp legacy tomatoes at your nearby rancher's market for something really mysterious.
Starting in Italy, this exemplary canapé comprises of new tomatoes, basil, garlic and olive oil. It's filled in as a tidbit or starter to a supper, with a side of toasted bread. A few varieties include balsamic vinegar, onions or even Parmesan or Mozzarella cheddar. The tomatoes are marinated with the basil, garlic and olive oil, at that point served on the toasted bread.
- Bruschetta:
- 1 pound Roma tomatoes about 6, seeded and diced
- 2 cloves garlic minced
- ½ cup torn fresh basil plus leaves for garnish if desired
- 1 tablespoon balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- Chicken & Pasta:
- 1/2 pound angel hair pasta half of a 16 ounce box
- 1-1 ½ pounds boneless, skinless chicken breast (about 2)
- Balsamic glaze optional
INSTRUCTIONS
- Bruschetta:
- Combine ingredients in a medium bowl.
- Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.
- Chicken & Pasta:
- Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.
- Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
- Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.
- To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed.
- Slice chicken breasts and add to the pasta.
- Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired.
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