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Bruschetta Chicken Pasta

Angel hair pasta tossed in bruschetta marinara – made with sliced garlic, basil and roma tomatoes – topped with fire-grilled chicken breast. drizzled with balsamic glaze and sprinkled with parmesan shavings

Bruschetta Chicken Pasta
TGI Friday's Copycat Recipe

Serves 4

Balsamic Glaze
1/2 cup balsamic vinegar
1/3 cup dark brown sugar
1 teaspoon molasses
1/8 teaspoon salt

Bruschetta Marinara
2 cups diced tomatoes (about 4 medium tomatoes)
1/4 cup tomato sauce
1/4 cup chopped basil
1/4 olive oil
1 teaspoon white wine vinegar
2 teaspoons minced garlic
3/4 teaspoon ground black pepper
1/2 teaspoon salt

Chicken Marinade
2 cups water
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon liquid smoke
1 pound skinless chicken breasts (about 3 breasts)
Olive oil
Ground black pepper
1/2 pound uncooked angel hair pasta (1/2 of a box)

For Finishing The Dish
8 teaspoons olive oil
8 tablespoons Parmesan Cheese
4 teaspoons minced parsley

Make the balsamic glaze by combining the balsamic vinegar, brown sugar, molasses, and salt in a small saucepan. Place over medium/low heat and heat the mixture until bubbling, then simmer for 5 minutes. Remove from the heat and cool.

Make the bruschetta marinara by combining the tomatoes, tomato sauce, basil, olive oil, white vinegar, garlic, pepper, and salt in a small bowl. Cover and set aside.

Marinate the chicken by combining the water, salt, paprika, and liquid smoke in a medium bowl. Pound the chicken breasts until about 3/4 inch thick, then add to the marinade, cover, and chill for exactly 1 hour.
Preheat a grill to high heat. When the chicken has marinated, remove the breast from the brine, rinse each under cold water, and blot dry. Rub each breast with oil and sprinkle with a little ground black pepper. Grill the chicken for 4 to 5 minutes per side or until chicken is cooked.

Break the pasta in half and cook it for 4 minutes in a large saucepan of boiling water. Strain.

To prepare each serving, preheat a medium saute pan over medium heat. Add 2 teaspoons of olive oil to the pan and one quarter of the cooked angel hair pasta. Add 1/2 cup of the bruschetta marinara and 1 tablespoon grated Parmesan cheese and toss with tongs until hot. Turn out the pasta onto the center of a plate and drizzle with balsamic glaze. Slice the chicken breasts and arrange one quarter of the chicken around the pasta, then sprinkle 1 teaspoon of minced parsley. Repeat for the remaining servings.

Source:  Recipe Snobs

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