Tonight's Dinner: Bruschetta Chicken Pasta

My son has a thing for TGIF and their Bruschetta Chicken Pasta. He went there with his karate group a few weeks ago and all he could do was go on-and-on about the Bruschetta Chicken Pasta so I thought I would make it for him. I found a recipe at Food.com. The directions on the recipe are not that great but I did the best I could.

Also the picture on the website was kind of small. I had this dish a few years back but forgot how it looked - how the chicken was cut up, how much pasta they gave you, how much sauce, etc.

So, I made the dish tonight. Trevor said that it looked a bit like it and tasted very close. It was a success. I will make this again.

I think next time I will do a few things a day or so before - I'll make the bruschetta topping the day before, make the balsamic drizzle earlier in the day and pre-grill the chicken and that way on the day of cooking I just have to re-heat the chicken, cook the bruschetta topping into sauce and put the whole thing together.

Bruschetta Chicken Pasta (copycat of TGIF Version)

4-4 oz chicken thighs, boned and skinned

Salt and black pepper

1 lb angel hair pasta (capellini)

Bruschetta Sauce:

6-8 medium Roma tomatoes

4 tbsp olive oil, divided

1/4 tsp salt

1/8 tsp black pepper

4 cloves garlic, 2 minced and 2 sliced

10 fresh basil leaves

1/2 cup tomato sauce

Balsamic Vinegar:

1 cup balsamic vinegar

2 tbsp sugar

2 hours previous to cooking make tomato salad (bruschetta topping): Wash, core and dice tomatoes. Place in a bowl. Save juices from tomatoes. Wash, dry and julienne basil leaves. Combine tomatoes with basil, 2 tbsp olive oil, salt, pepper and minced garlic.

Make balsamic drizzle: Place vinegar and sugar in a saucepan over MED-HIGH heat. Bring to a boil. Cook until the mixture has evaporated by 50-75% and is thick. Remove from heat. Let cool.

Heat a heavy-bottomed saucepan under MED-LOW flame. Add 2 tbsp olive oil, heat oil for 20 seconds. Saute sliced garlic in oil for 45 seconds. Add tomato salad and tomato sauce. Bring to a boil.

Put a large pot of water on the stove and bring to a boil.

Add pasta and cook until al dente, about 3 minutes. Drain well. Add pasta to tomato sauce and cook for another minute until the sauce is totally heated and it coats the pasta.

Meanwhile, sprinkle chicken with salt and pepper, drizzle with a bit of olive oil; grill the chicken on both sides until browned and cooked through, about 15 minutes all together.

To serve: Plate 1/4 of the pasta and the sauce, top with some of the chicken and drizzle with the balsamic glaze. Serve with Italian bread.

Risa’s notes:

Chicken and sauce can be made ahead of time. When ready to cook pasta, re-heat the sauce and the chicken. Make the balsamic drizzle ahead of time too. It takes time to make and you use it cool anyway.

Yield: 4 servings

Source: Food.com

Posted by RisaG 7/17/12