Brushetta Chicken Pasta

Recipe I found in First Magazine

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

Preparation

Step 1

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.