Posts Tagged pasta
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!
I used to think I didn’t like artichokes. That was before I actually tasted them and discovered how good they really are. I enjoy them in spinach-artichoke dip or just marinated, but I really love them in a dish a friend introduced me to–Shrimp Abaco. She found it on the Food Network and served it at a dinner party over the holidays. It was so good that I had a second helping and insisted on the recipe before I left her house, two things I never do.
This week I was craving her dish, but I didn’t have mushrooms or shrimp. So I got creative. I must say, my version is quite tasty and highlights the garlic and artichoke flavors that marry well. I hope you enjoy this and find yourself being creative in your pantry as well.
Artichoke Penne Alfredo
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1/4 cup red onion, diced
- 1 teaspoon garlic, diced
- 2 cups heavy cream
- 4 artichoke hearts, choppped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 cup white wine
- 1 cup parmigiano-regiano cheese, grated
- 3 cups penne, cooked
In a saucepan, heat the butter and olive oil. Once melted and warm, add the onion. Over medium-low, cook until translucent. Add the garlic, then heavy cream. Bring to a simmer, but not to a rolling boil. Add the artichokes, nutmeg, pepper, salt and wine. Cook for 15 minutes and then add the cheese. Stir all ensuring the cheese melts and thickens the sauce. Pour over pasta and garnish with parsley or more shredded cheese. Serve with garlic bread or salad.