Brushetta Chicken Pasta

Recipe I found in First Magazine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb. bonless skinless chicken breast

  • 1/4

    cup balsamic vinegar

  • 6

    ripe tomatoes, chopped

  • 1/2

    cup fresh basil, thinly sliced

  • 2

    Tbs. extra virgin olive oil

  • 2

    cloves garlic, chopped small

  • 1/2

    tsp sea salt (I used kosher salt)

  • 3

    8oz pkgs angel hair shirataki, rinsed and drained

  • (I used whole grain angel hair pasta)

  • Shaved Parmesan Cheese

Directions

In a resealable plastic bag, combine chicken and vinegar. Coat chicken thoroughly. Refrigerate 1 hour. Meanwhile, in a large bowl , combine the chopped tomatoes, sliced basil, olive oil, garlic and salt. Cover and let stand at room temperature for 1 hr. Bring a large pot of water to a boil. Coat a grill rack of broiler rack with nonstick cooking spray. Preheat the grill or broiler (I used my George Foreman Grill, Love my GF Grill!), Grill or Broil Chicken breasts for 7 mins. turning once , or until a thermometer inserted into the thickest portion registers 165 degrees and the juices run clear. Remove chicken and let stand for 5 mins. Cook the angle hair in the boiling water for 1 min. or until heated through. Or cook angel hair pasta according to box. Cut up the chicken diagonally into thin slices. (I returned to grill and browned some more . Place chicken on top of angel hair pasta, top with tomato mixture and parmesan cheese.

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