Bruschetta Chicken Pasta Salad with a Balsamic Glaze
Description
Your family will tell you that this is a five star recipe that they will ask for again and again. It combines all the wonderful flavors of tasty bruschetta and Italian seasoned chicken.
Ingredients
1 lb. thin spaghetti pasta
1 lb. boneless, skinless chicken breasts from 2 large breasts
1 t. dried basil
1 t. dried oregano
1/2 t. garlic powder
salt and pepper, to taste
1/4 c. olive oil
2 T. minced garlic
2 T. red onion, finely chopped from about 1/3 of an onion
2 T. balsamic vinegar, to taste
8 Roma tomatoes, diced
1/2 c. grated Parmesan cheese, plus 2 T. for serving
2 T. finely freshly chopped basil or parsley
salt and pepper, to taste
balsamic glaze, for serving (recipe below)
Balsamic Glaze:
8 oz. balsamic vinegar
1/4 c. granulated or brown sugar
pinch salt
Directions
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Cook pasta according to package directions; drain; rinse in cold water; transfer to a large bowl; set aside.
While pasta is boiling, season chicken with herbs, garlic powder, salt and pepper.
Heat 1 t. oil on in a grill pan or skillet; sear chicken breasts over medium-high heat until browned on all sides and cooked through, about 6 minutes per side; remove from pan; set aside; let rest.
Add remaining oil to the same hot pan. When hot, sauté garlic and onion until garlic is fragrant, about 1 minute; turn off heat. Add in tomatoes; toss lightly in the heat to warm them throughout.
Add the tomato mixture to the pasta. Mix in vinegar, Parmesan cheese and basil or parsley; season with salt and pepper, to taste. Slice chicken; add to pasta. Toss the pasta with all ingredients until well combined. Top with 2 T. Parmesan cheese, if desired.
Serve immediately with balsamic glaze or refrigerate up to 1 hour before serving.
8 servings.
Balsamic Glaze:
Pour balsamic vinegar into a saucepan; add sugar and a pinch of salt stir to combine.
Place the saucepan over medium heat. Once the vinegar comes to a boil, stir again, and casually watch it. You don't need to babysit it, but stay close so you don't forget about it.
When the balsamic glaze is thick, syrupy and has reduced by half, about 20 - 30 minutes, remove the pot from the burner; allow it to cool.
Store unused balsamic glaze in an airtight container in the refrigerator for up to 2 weeks.
8 servings.