TGI Friday's (copycat) Bruschetta Chicken Pasta
 Bruschetta Chicken Pasta Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 760.9
- Total Fat: 19.5 g
- Cholesterol: 65.7 mg
- Sodium: 646.6 mg
- Total Carbs: 97.2 g
- Dietary Fiber: 10.4 g
- Protein: 48.0 g
View full nutritional breakdown of TGI Friday's (copycat) Bruschetta Chicken Pasta calories by ingredient
Introduction
I got this from Recipezaar.com. I'm putting it in my Sparks to make it easier to record it for my food log. I got this from Recipezaar.com. I'm putting it in my Sparks to make it easier to record it for my food log.Number of Servings: 4
Ingredients
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* 4 (4 oz.) chicken breasts
* salt & pepper (to taste)
* 1lb. angel hair pasta
* 6-8 medium size roma tomatoes (can use canned, if out of season)
* 4 Tbsp olive oil, divided
* 1/4 tsp. salt
* 1/8 tsp black pepper
* 2 minced garlic cloves
* 10 fresh basil leaves
* 2 garlic cloves, sliced into thin coins
* 1/2 cup tomato sauce
* 1 cup balsamic vinegar
* 1 Tbsp. granulated sugar
Directions
* Chicken breasts: Season both sides with salt & pepper. Grill 3-4 minutes, per side, for grill marks or until the chicken reaches 165 degrees F. Grill right before serving.
* Pasta: bake to direction on box until al dente. Drain & transfer to a bowl.
* Tomato salad (step 1): Wash, core & dice tomatoes to 1/4 pcs., save juices and place in a small bowl. Wash, dry & cut basil leaves into thin strips. Combine tomatoes, basil, 2 Tbsp of olive oil, salt, pepper, & minced garlic and hold for 2 hours before use.
* Tomato salad (step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 Tbsp. olive oil, heat oil for 20 seconds. Saute garlic cloves, that are sliced into thin coins, in oil (if small cloves, use 3) for 45 seconds on each side until soft and tender - do not brown garic (if brown DISCARD and start over). Increase heat & add tomato salad and stir.
* Tomato salad (step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
* Balsamic glaze: Bring to a boil vinegar & sugar in a small pan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup, hold at roon temperature.
* To Serve: slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Enjoy!!!
Number of Servings: 4
Recipe submitted by SparkPeople user TEDDYBEAR662.
* Pasta: bake to direction on box until al dente. Drain & transfer to a bowl.
* Tomato salad (step 1): Wash, core & dice tomatoes to 1/4 pcs., save juices and place in a small bowl. Wash, dry & cut basil leaves into thin strips. Combine tomatoes, basil, 2 Tbsp of olive oil, salt, pepper, & minced garlic and hold for 2 hours before use.
* Tomato salad (step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 Tbsp. olive oil, heat oil for 20 seconds. Saute garlic cloves, that are sliced into thin coins, in oil (if small cloves, use 3) for 45 seconds on each side until soft and tender - do not brown garic (if brown DISCARD and start over). Increase heat & add tomato salad and stir.
* Tomato salad (step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
* Balsamic glaze: Bring to a boil vinegar & sugar in a small pan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup, hold at roon temperature.
* To Serve: slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Enjoy!!!
Number of Servings: 4
Recipe submitted by SparkPeople user TEDDYBEAR662.
Member Ratings For This Recipe
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