Bruschetta Chicken and Bacon Pasta
Ingredients
Chicken + Marinade
-
2
pounds
boneless skinless chicken breasts
-
¼
cup
olive oil
-
¼
cup
balsamic vinegar
-
¼
cup
freshly squeezed lemon juice
-
1
tablespoon
Dijon mustard
-
3
cloves
garlic, finely minced
-
2
teaspoons
dried basil
-
1
teaspoon
salt
-
½
teaspoon
dried oregano
-
pinch
black pepper
Balsamic Glaze/Dressing
-
½
cup
brown sugar
-
1
tablespoon
cornstarch
-
¼
cup
balsamic vinegar
-
½
cup
water
-
2
tablespoons
soy sauce
Pasta + Tomatoes
-
4
cups
cherry tomatoes, halved
-
2
cloves
garlic, finely minced
-
¼ to ½
cup
packed fresh basil, chopped or torn
-
2
tablespoons
olive oil
-
6 to 8
ounces
fresh mozzarella cheese, cut into cubes
-
6-8
slices
bacon, cooked and crumbled
-
1
pound
penne or campanelle pasta
Instructions
- Marinate the chicken by mixing the marinade ingredients and coating the chicken. Refrigerate for at least 1 hour.
- Preheat the grill or broiler and cook the chicken until fully cooked. Let it rest before serving.
- Prepare the balsamic glaze by combining the glaze ingredients in a saucepan and simmering until thickened.
- Cook the pasta according to package instructions until al dente, then drain and rinse.
- Combine cherry tomatoes, garlic, basil, and olive oil in a bowl and season to taste.
- In a large bowl, mix the cooked pasta, tomato mixture, mozzarella, and bacon. Drizzle with balsamic dressing.
- Serve the chicken with the pasta either on the side or mixed in.
Nutrition Facts (estimated)
Servings
7
Calories
750
Total fat
29g
Total carbohydrates
74g
Total protein
46g
Sodium
1095mg
Cholesterol
115mg
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