T.G.I. Friday's Bruschetta Chicken Pasta

By AzWench

Menu Description: “Italian grandmothers everywhere are getting jealous over this recipe. Angel hair pasta tossed with fresh bruschetta marinara, fire-grilled chicken breast in a balsamic glaze, and parmesan shavings.”

When you introduce the balsamic glaze to the angel hair pasta that’s been tossed with the slightly tangy bruschetta marinara, you are re-creating the same sweet-and-sour flavor combination that has made this the top pasta choice at TGI Friday’s. It’s best to find an empty squirt bottle to hold the balsamic glaze so that you can evenly apply it to each serving. You’ll have to plan a head a little for this recipe so that the chicken can marinate in the brine. This important step will fill the chicken with the perfect flavor and moistness. You can make the marinara a day ahead if you like and chill until you need it. Each serving is tossed in a hot skillet so the marinara will heat up if chilled. The glaze can be made ahead of time as well and stored in a covered container at room temperature for several days.

Ingredients

• 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 cup olive oil
• 1 teaspoon white vinegar
• 2 teaspoons minced garlic
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• Chicken Marinade:
• 2 cups water
• 1 tablespoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon liquid smoke
• 1 pound skinless chicken breasts filets (about 3 breasts)
• olive oil
• ground black pepper
• 1/2 pound uncooked angel hair pasta (1/2 of a box)

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. Preheat a grill to high heat.

5. When the chicken has marinated, remove the breasts from the brine, rinse 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 the chicken is cooked.

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

7. 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 breast and arrange one quarter of the chicken around the pasta, then sprinkle 1 tablespoon of grated Parmesan cheese over the top, followed by 1 teaspoon of minced parsley. Repeat for the remaining servings.