Posts Tagged balsamic vinegar

Bruschetta Chicken and Pasta, a.k.a. garlicky goodness!

During the week I love a quick and easy meal. I figure I have a 30-45 minute window to get a meal on the table before my husband and son proclaim they are starving and start snacking. This bruschetta chicken and pasta recipe can be made within that window. There are several moving parts to this meal, but if you can multitask, then you’re in great shape. If not, it will just take you a little longer to wrap it all up.

This recipe was inspired by T.G.I. Friday’s  Bruschetta Chicken Pasta. It’s one of my favorites and since it wasn’t likely we were heading across town mid-week for supper, I came come up with my own version. That’s the fun part of being in the kitchen. . .You can be creative and duplicate many restaurant meals without leaving your home. You save money and feel accomplished all in one! T.G.I. Friday’s uses angel hair pasta and a thin marinara sauce, but I opted for linguini with garlic and olive oil. It was very flavorful and good enough that we ate the leftovers the next night.

I’d love to hear your “copycat” recipes. Feel free to leave them in the comments section.


Bruschetta Chicken & Pasta 

  • 3 chicken breasts
  • 4 tablespoons seasoning (see recipe below)
  • 1 cup balsamic vinegar
  • 2 tablespoons granulated sugar
  • 6 ounces linguini
  • 1-1/2 cup olive oil
  • 1 tablespoon garlic, chopped
  • 1 tomato, chopped
  • 1 tablespoon basil

There are lots of moving parts to this recipe, but all parts can be done simultaneously.


In a Ziploc bag pound out three chicken breasts until evenly thin. Pour in cup olive oil, seal the bag and coat the chicken. In the meantime, warm the oven to 375 degrees. Now that the chicken is coated, generously pour over seasoning.


  • 1 tablespoon garlic salt
  • 1 tablespoon basil
  • 1 tablespoon red pepper flake
  • 1 tablespoon parmesan cheese

Lay the seasoned chicken on a cookie sheet and bake for 25-30 minutes until cooked through. You can grill the chicken if weather permits. Once cooked, slice each breast on a diagonal bias. Set aside until ready to assemble.


While the chicken is cooking put on a pot of water to cook the linguini. Once the water is boiling, add salt and linguini. Cook 10 minutes or so until cooked through. On another burner, add 1 cup olive oil and 1 tablespoon chopped garlic to a small skillet over medium-low heat. We want the garlic not to burn, but soften and flavor the oil. Once the linguini is cooked, drain and pour in the olive oil mixture to coat the noodles.

Balsamic Glaze

On a third burner, add the cup of balsamic vinegar and sugar to another small skillet. Cook over medium heat, let this reduce until thick. This should take not more than 5-10 minutes. It will be bubbly, so just stir as needed.

Tomato Mixture

Take 1 medium tomato and chopped it into small pieces, leaving the juice. Add one tablespoon basil and stir.

Now, all of the cooking parts are complete. Let’s put it all together. First lay a heap of garlic-flavored linguini on your plate. Top with sliced chicken and drizzle balsamic glaze over top of pasta and noodles. To complete the dish, top with a tablespoon of the tomato mixture.  Enjoy with a nice crusty French bread!


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Parmesan Chicken with Homemade Marinara, Yum!

It’s another cold Saturday here in Missouri, so what better way to warm up than a hearty plate of Parmesan Chicken with homemade marinara sauce. It takes a little time to put together, but it’s totally worth it. My family loves chicken and we’re always looking for a different way of making it, but there are some things that you really can’t improve and this IS one of them.
I would suggest starting with the marinara since it takes the longest to finish. Also, I would highly recommend not wearing clothing you truly like while making the sauce. My spotted T-shirt is proof that this red sauce loves to splatter when you lift the lid to get a whiff. And if you’re like me, that whiff has to turn into a taste. Quality assurance, right? Anyway, just be sure you let it cool a bit. If you have kids, this is a great dipping recipe, less the mozzerella. Just cut up the chicken into bite-size pieces before dredging–an Italian twist on good ol’ chicken nuggets.

Parmesan Chicken with Marinara Sauce

So let’s get started…
Marinara Sauce
  • Two (28 oz.) cans crushed tomatoes
  • Two (6 oz.) cans tomato paste
  • 1 medium onion, finely diced  
  • 4 cloves garlic (if you use the jar kind, then remember 1/2 tsp. equals 1 clove)
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. basil
  • 1 /2 Tbsp. oregano
  • 2 large bay leaves
  • 1 Tbsp. dark brown sugar
  • 2 Tbsp. good balsamic vinegar

Finely Chopped Onions & Garlic

Wet Ingredients: Balsamic Vinegar, Crushed Tomatoes, Tomato Paste







1) In a Dutch oven or large stockpot, bring olive oil to medium-low heat.

2) Add onions and garlic and cook until golden. The caramelization will make the sauce sweeter.

3) Add the dry ingredients, then wet ingredients. Stir until the tomato paste is smooth.

4) Simmer for one hour with lid ajar so steam can escape.



Parmesan Chicken

  • 4-6 boneless chicken breasts
  • 2 eggs
  • 1 Tbsp. water
  • 1 up all-purpose flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 cup Italian bread crumbs
  • 1 cup Panko bread crumbs
  • 1 cup Parmesan Cheese
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tsbp. unsalted butter
  • 16 oz. fresh mozzerella

Pound Chicken

Dredge Chicken







1) Place 1-2 chicken breasts in a large Ziploc bag, get all the air out and seal. Use a kitchen mallet and pound  chicken into thin, even pieces. By doing this in a bag, clean up is easy and there’s no chance of splattering raw chicken juices.

2) In three separate dishes, place the following: a) two eggs and 1 Tbsp. water, mix together; b) flour, salt and pepper; and c) Italian bread crumbs, Panko bread crumbs and Parmesan cheese, mix.  
3) Now, take out the chicken and dredge each piece into the egg mixture, then into the flour mixture, back into the egg mixture, then into the bread crumb mixture. Place the finished piece onto a plate until you are ready to sautee the chicken.
4) In a skillet, bring the olive oil and butter up to medium heat. Once warm, place chicken in, one or two pieces at a time. Cook until golden brown.
5) Once cooked through (5-7 minutes, depending on thickness), place them on a cooling rack with paper towels underneath to drain any excess oil.
Let’s put it all together…

1) In an oven-proof  baking dish, layer each piece of chicken with a couple of tablespoons of sauce and sliced fresh mozzerella. Most grocery stores carry fresh mozzerrella in a ball or in my case, I was lucky enough to find it pre-sliced in a log. Fresh is waaayyy better than the bag of shredded, but if that’s what you have on hand, go for it.
2) Place the baking dish under the broiler and broil until the mozzerella is melted and bubbly.
3) Now, ladle some sauce onto the plate then lay a piece of chicken on top. Sprinkle with fresh parsley and dig in! 

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