bruschetta chicken pasta

prep time:  tbd
cook time:  tbd
servings:  2-4

2 boneless, skinless chicken breasts
8 large heirloom tomatoes - washed and diced
2 - 4 cloves of garlic - minced or crushed
2 small red onions - minced
1/4 cup minced parsley
6 tablespoons basil - chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
8 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1 box pasta of your choice
parmesan cheese (garnish)

1.  combine the tomatoes, garlic, onion, parsley basil salt, pepper, olive oil, basamic vinegar and red wine vinegar in a bowl. 

2.  lightly salt and pepper chicken breasts, marinate in heaping spoonfuls of the tomato mixture for at least 30 minutes.  preheat a grill.  grill chicken over medium heat until completely cooked through.  remove chicken from grill and let sit on a plate, covered with foil, for 5 minutes.

3.  boil water and cook pasta al dente.  strain, reserving 1 tablespoon of cooking liquid.  add cooking liquid to pasta and toss to keep from sticking.  add remaining tomato mixture and toss.

4.  slice chicken.  serve with pasta and top with parmesan cheese.

- burlap and basil

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