Posts Tagged entree
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.
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.
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!
We’ve had a lot of snow here in Mid-Missouri this winter. A lot, to say the least. Just last week we had 18 inches of snow, drifts up to 4-5 feet and several days off work and school. During these cold days, I crave comfort food like pregnant women crave pickles and ice cream. To get my fix, I usually end up with soup, stew or chili. Today, it’s soup.
With a young child, chicken noodle soup is always a safe bet. However, my husband vetoed the noodles and asked for something different. Lucky for him, I just bought a great rice blend at the grocery. It has brown and wild rice, an easy way to snazz up any meal. So, 45 minutes later (much longer than noodles would have taken) the rice was finished and I could add it to the soup.
Saltines would go great with this soup, as would a nice thick piece of banana bread for dessert. So if you have a craving for a warm, gratifying meal, give this recipe a shot.
Chicken and Rice Soup
- 2 chicken breasts, cooked and diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 onion, diced
- 1 tablespoon poultry seasoning
- 2 cans Campbell’s chicken gravy
- 2 (26 oz. ea.) containers chicken stock
- 2 cups brown and wild rice blend, cooked
In a saucepan, add 2 cups chicken stock to 1 cup uncooked rice, this yields 2 cups cooked. Bring to a boil, stir and then lower the heat and add a lid. This will take about 45 minutes to cook through and absorb all the liquid. In the meantime, add the remaining chicken stock, chicken, vegetables, seasoning and gravy to a stock pot. Let this simmer while the rice cooks. By the time the rice is ready, the veggies will be soft. Once the rice is finished, add it to the soup and you’re ready to eat.
I add canned gravy because it’s already seasoned and it adds body and flavor to this soup.