Crispy Garlic Bruschetta Chicken Pasta
Fresh basil and tomatoes, pasta & garlic... these are a few of my favorite things. Today was a dreary day. My husband would make fun of me and tell me that it's my favorite weather (and he would sometimes be right). I do love a warm sunny day, but there's something about cool, cloudy, windy days that just make me feel cozy - that kind of weather where it looks and feels like rain is coming, but never comes . . .
Anyways, due to the weather, I wanted to make something comforting, and this dish was just right for the mood. It was easy, minimal mess (one pot, one pan - always a win), and it was heart warmingly delicious.
I had some leftover Challah from shabbos, which I often like to find fun ways to use up, so I made a Challah Texas Toast to serve with my pasta (because as long as we are going 'comfort', why not?) - a perfect pair.
BRUSCHETTA CHICKEN PASTA
1 lb angel hair pasta
48 oz petite diced tomatoes
1 C fresh basil, chopped
6 pieces thinly pounded boneless skinless chicken
4 Tbsp balsamic vinegar
5 cloves garlic, minced
salt & pepper to taste
4 Tbsp olive oil (I used my garlic infused)
Cook angel hair pasta to al dante, and set aside
In a large skillet (or cast iron) heat to medium high, with 2 Tbsp olive oil
Prepare chicken breasts by seasoning with salt & pepper and crushed garlic
Gently lay the chicken into the hot pan, and cook through (allow to brown on both sides until the garlic is crispy) - set aside
Drain the liquid from the canned tomatoes, and add to the hot pan (with all of the leftover chicken and garlic drippings) - deglaze the pan and stir tomatoes until cooked down a bit
Add salt & pepper to taste, along with 3 Tbsp balsamic vinegar
Drain access liquid from the cooked tomatoes, and add the angel hair back into your pan
Slice cooked chicken, and add the chicken back into the pan
Top with fresh basil, and final Tbsp of balsamic vinegar