March 27, 2010

Chicken Bruschetta a la TGIFridays

I don't think I would bother attempting this recipe unless you had someone to grill the chicken for you while you do the rest.  It's pretty easy to make, but not counting the chicken, it takes 3 burners on the stove... the chicken would mean all 4 and I think that's just too much.  If you want to try it and need to cook the chicken on the stovetop, you might consider cooking extra pasta from another meal earlier in the week that you can just use for this meal.  Another thing I would highly recommend if you don't mind spending the extra $4 is buying a bottle of balsamic drizzle (not the same as just balsamic vinegar) instead of making the balsamic glaze.

Chicken Bruschetta a la TGIFridays
3-4 boneless skinless chicken breasts, grilled
1 lb angel hair pasta
6 roma tomatoes diced
2-4 tbsp olive oil divided
1/4 tsp salt
1/8 tsp black pepper
2 minced garlic cloves
5 basil leaves (I didn't have them, made it without them, and it was fine)
2 garlic cloves sliced into thin coins
1/2 cup tomato sauce
1/2 cup balsamic vinegar
1/2 tbsp sugar

First, find someone to grill your chicken for you.  I suppose you could use a george foreman... do people still use those?  I recommend grilling the chicken last, right before you're ready to serve.

Bring vinegar and sugar to a boil then bring to a simmer and reduce by 75%.  Meanwhile, in a bowl, combine the diced romas, minced garlic, basil, salt, pepper, and 1-2 tbsp olive oil.  I scooped the seeds out of my tomatoes, but add any juice that remains on your chopping block into the bowl as well.  Set aside.    Cook the pasta according to the package.  Drain and set aside.  If the balsamic has thickened enough, turn the heat off, because it's best if served at room temp.  Add 1-2 tbsp of olive oil to a skillet over medium low heat and saute the garlic coins, about 30 seconds per side.  If they brown throw them out and start over.  Add the diced romas, tomato sauce, and stir.  Add the pasta and toss.  If you don't have a strapping man around to "man" the grill for you, just keep the burner on very low heat and cover while you grill the chicken.  Serve with the grilled chicken on top and garnish with the balsamic glaze.

There are quite a few steps to this but if you do your chopping in advance and just focus on one step at a time it's really quite simple and well worth any extra effort in my opinion :)

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