Bruschetta Chicken Pasta

We have been getting so many ripe and juicy New Jersey tomatoes in our fresh box from Alan's Orchard every week that I had to find some way to use them. Bruschetta was the first thing that came to mind but I needed to make us dinner. I remember having Bruschetta Chicken Pasta at TGI Friday's back in college so I decided to make something similar. This is a great way to turn a classic Bruschetta appetizer recipe into a full meal. I suggest this dish if you are having family or friends over for a casual dinner party. It serves at least 4 people, of course I made this for just John and I so we had leftovers for days!!

Ingredients:

6 Ripe Large Tomatoes - Seeded and Diced

1 Red Onion - Diced Small

3-4 Cloves of Garlic - Minced

15 Leaves of Basil - Chopped

1/2 Cup Balsamic Vinegar

2 Tbsp Red Wine Vinegar

1/4 Cup + 1 Tbsp Olive Oil 

1 lb Angel Hair Pasta or something similar

1lb Chicken Breasts - Cubed

Loaf of Italian Bread

1/2 Tsp Salt

1 Tbsp Olive Oil

1/2 Tsp Black Pepper

Parmesan Cheese for topping

Adapted from: http://www.burlapandbasil.com

Start by prepping all of your vegetables, in a large bowl toss in the seeded and diced tomatoes, the minced garlic and the diced onion.

Add the salt, pepper, and chopped basil to the bowl, stir to combine. 

Pour in the red wine vinegar, balsamic vinegar and 1/4 cup of olive oil. Stir everything together so it is well combined and the tomatoes are covered in the sauce. If you want to serve this as the traditional bruschetta appetizer, let the flavors combine in the fridge for about 30 minutes, then slice the baguette thin, toast and serve.

If you are going with the chicken pasta version marinate your cubed chicken in about a 1/2 cup of the bruschetta for 30 minutes. At this time you can bring your large pot of salted water to a boil for the pasta and prepare it according to the package. Drain the pasta and set aside.

When the chicken has finished marinating, while the pasta is cooking, heat the Tbsp of Olive oil in your largest pan. Saute the chicken with the bruschetta it has marinated in for about 10 minutes, until it is almost completely cooked through. Pour the rest of the bruschetta mixture onto of the chicken and cook another 5 minutes covered, stirring occasionally so that all of the tomatoes have had the chance to warm. Pour the chicken bruschetta mixture over the pasta, toss and serve with Italian bread and top with grated Parmesan cheese

Enjoy!! - Nicole

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