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TGI Friday's Bruschetta Chicken Pasta

  Chicken Breasts:
    Four 4 oz. chicken breasts (grill right before serving)

  Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side
for grill marks or until the chicken breasts reach 165ºF.

  Garlic Bread:
    1 stick of butter (1/4 pound)
    1/8 teaspoon salt
    1/8 teaspoon black pepper
    1/8 teaspoon garlic powder

  Melt butter in microwave and stir to combine seasonings. Drizzle your favorite bread with
garlic butter and bake at 350º until crispy and golden brown (approximately 4 minutes).

    1 lb. angel hair pasta (can cook and chill ahead of time)
    2 tablespoons salt

  Boil pasta in ½ gallon of water with salt until al dente. Drain and transfer to a bowl. If cooking
ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil.

  Fresh Tomato Sauce:
    6-8 medium-size Roma tomatoes
    2 tablespoons olive oil
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    2 cloves of minced garlic
    10 fresh basil leaves
    1/2 cup plain tomato sauce

  Balsamic Glaze:
    1 cup balsamic vinegar
    1 tablespoon sugar

  Bring to a boil in small sauce pan and turn down flame to a simmer. Reduce by 75% until sauce
turns to a thick syrup and hold at room temperature.

  Wash, core and dice tomatoes to 1/4" pieces, save juices and place in a small bowl. Wash, dry and
cut basil leaves into thin strips. Add to tomatoes along with salt and pepper and hold for 2 hours before using.

  Heat a heavy bottom sauce pan under medium-low flame. Add 2 Tbsp. olive oil and heat oil for 20 seconds.
Add any remaining garlic butter from bread to sauce pan. Sauté 2 cloves of garlic sliced into thin coins in oil
for 45 seconds on each side until soft and tender - do not brown garlic. Increase heat, add tomato mixture and
stir. Add 1/2 cup of plain tomato sauce to pan and bring to a light boil. Add pasta to sauce pan and toss with
fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually and garnish with
balsamic glaze. Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Garnish
with fresh chopped parsley.