BRUSCHETTA CHICKEN AND BACON PASTA

 


INGREDIENTS

CHICKEN + MARINADE:

  •  2 pounds boneless, skinless chicken breasts (see note)
  •  1/4 cup olive oil
  •  1/4 cup balsamic vinegar
  •  1/4 cup freshly squeezed lemon juice (from 1-2 large lemons)
  •  1 tablespoon Dijon mustard
  •  3 garlic cloves, finely minced
  •  2 teaspoons dried basil
  •  1 teaspoon salt (I use coarse, kosher salt)
  •  1/2 teaspoon dried oregano
  •  Pinch of black pepper

BALSAMIC GLAZE/DRESSING:

  •  1/2 cup brown sugar, light or dark
  •  1 tablespoon cornstarch
  •  1/4 cup balsamic vinegar
  •  1/2 cup water
  •  2 tablespoons soy sauce

PASTA + TOMATOES:

  •  4 cups (about 16 ounces) cherry tomatoes, halved
  •  2 cloves garlic, finely minced
  •  1/4 to 1/2 cup packed fresh basil, chopped or torn into small pieces
  •  2 tablespoons olive oil
  •  6 to 8 ounces fresh mozzarella cheese, cut into cubes (or small mozzarella pearls/balls halved)
  •  6-8 slices bacon, cooked and crumbled
  •  1 pound penne or campanelle pasta (or similar shape)

INSTRUCTIONS

  1. For the chicken and marinade, place the chicken in a shallow dish or gallon-size ziploc bag. In a small bowl or liquid measuring cup, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, dried basil, salt, oregano, and pepper. Pour the marinade over the chicken, turning the chicken so it is coated evenly. Cover and refrigerate for at least an hour or up to 8-12 hours.
  2. Preheat a grill or oven broiler (can probably even use a skillet on the stovetop) to medium heat. Cook the chicken 3-4 minutes per side (exact time will depend on thickness of the chicken) until an instant-read thermometer registers 165 degrees F at the thickest part. Tent with foil and let rest 5-10 minutes before serving.
  3. For the balsamic glaze: whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. The glaze can be made several days in advance and refrigerated (warm briefly, if needed, to loosen the sauce before serving).
  4. For the pasta: cook the pasta until al dente according to package instructions. Drain and rinse lightly with cool water.
  5. For the tomato mixture: in a medium bowl, add the cherry tomatoes, 2 cloves of garlic, fresh basil, and olive oil. Toss to combine. Season to taste with a bit of salt and pepper. Set aside. The tomato mixture can be made up to 8 hours in advance and refrigerated. 
  6. Add the cooked and slightly cooled pasta to a large serving bowl or dish. Add the tomato mixture, mozzarella and bacon and toss lightly to combine. Drizzle some of the balsamic dressing over the salad.
  7. Serve the cooked chicken breasts with a scoop of the bruschetta pasta on top or on the side OR cut the chicken into 1/2-inch pieces and toss with the pasta for a one-bowl pasta salad vibe. Serve the balsamic dressing on the side for additional drizzling!

NOTES

Chicken: I use thin-sliced chicken breasts for this recipe. If the chicken breasts you are using are thicker than 1/4-inch or so, slice them in half lengthwise (like a hamburger bun) to form two thinner chicken cutlets. 

How to Serve: this pasta dish isn't meant to be served hot. It's more of a room-temperature/slightly warm-type meal.The flavors are so delicious,

Make it Meatless: I think you could easily nix the chicken and make the rest of this recipe as a stand-alone pasta salad for a potluck or simple meatless meal

**From Mel's Kitchen Cafe


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