Bruschetta Chicken Pasta
Bruschetta Chicken Pasta
Bruschetta Chicken Pasta
Ingrédiénts
v 1 pound bow tié pâstâ or âny short noodlé pâstâ
v 6 româ tomâtoés choppéd
v lârgé hândful of frésh bâsil léâvés cutting will put blâck mârks onto thé bâsil, rippéd âpârt
v 2 TBS éxtrâ virgin Olivé Oil
v 1/4 tsp sâlt
v 1/4 tsp blâck péppér
v 1/2 TBS mincéd gârlic
v non stick sprây
v 2 chickén bréâsts choppéd into bit sizéd piécés
v 1/2 cup tomâto sâucé mârinârâ
v 1/2 cup bâlsâmic vinégâr
v 2 TBS sugâr
v 1/4 cup grâtéd româno chéésé
Instructions
1. Cook bowtie pasta according to package directions, making sure not to overcook; set aside.
2. In a bowl, add tomatoes, basil, olive oil, salt, pepper, and 1/2 TBS minced garlic.
3. Spray skillet with nonstick spray, add chicken to skillet and sauté until cooked through, about 7-8 minutes. Remove from plate, set aside, wipe skillet out.
4. Add tomato mixture to skillet and sauté for 1 minutes. Add tomato sauce, and bring to a boil. sauté for 4-5 minutes. Add chicken and pasta and toss to coat; set aside.
5. For the glaze: Add balsamic vinegar and sugar to a small sauce pot and whisk to combine. Bring to a boil, and boil for 3-4 minutes whisking occasionally, and being careful not to burn. Simmer for 2 minutes, then remove from heat.** Drizzle over pasta and toss to coat. Add romano cheese.
6. Serve pasta and garnish with additional basil if desired.
