CHICKEN BRUSCHETTA ..Bow Ties Optional :~D
Being able to have things on hand to make yummy dinner dishes really helps on the family budget. While it is easy to swing in and pick up a dinner it still takes time.
Have your kids help set the table while you are making dinner so when it is ready the whole family can sit down to eat.
Chicken Bruschetta Pasta
Ingredients
- 1 pound bow tie pasta
- 1 tablespoon olive oil
- 4 (4- ounces each) boneless, skinless chicken breasts, cut into cubes
- 6 roma tomatoes
- 10 fresh basil leaves, cut into thin strips
- 4 tablespoons olive oil , divided
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 4 garlic cloves , minced, divided
- 1/2 cup tomato sauce
Balsamic Glaze
- 1/2 cup balsamic vinegar
1/2 tablespoon sugar
Instructions
- Prepare pasta according to the directions on the package.
- Season chicken with salt and pepper.
- Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165F degrees. Set aside.
- Dice tomatoes and save the juices in a small bowl.
- Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside.
- Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat.
- Add remaining garlic and saute for about 20 seconds, or until soft and tender – do not burn the garlic.
- Increase heat to medium high and stir in previously prepared tomato salad.
- Add tomato sauce to pan and bring to a boil.
- Add prepared pasta to sauce pan and toss around until coated. Set aside.
- In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta.
- Transfer pasta to a platter.
- Arrange prepared chicken breasts on top of pasta.
Serve.
Quick Tip: Make a green salad and serve with crusty french bread for a great meal.