Bruschetta Chicken Sundried Tomato Garlic Pasta Recipes

BRUSCHETTA CHICKEN PASTA

Steps:

• Cook pasta according to package directions, omitting salt. Drain and set aside.
• Meanwhile, heat oil in a large high-sided skillet over high heat. Add chicken and Italian seasoning; cook, stirring occasionally, until just cooked through and browned, about 6 minutes. Transfer the chicken to a plate. (Do not wipe the pan clean.)
• Reduce heat to medium-low. Add tomatoes, garlic, salt and pepper; cook, scraping the bottom of the pan to loosen any browned bits, until the tomatoes begin to burst, 4 to 5 minutes. Add wine; increase heat to high and cook, stirring often, until slightly reduced, about 3 minutes, pressing on the tomatoes as needed to crush them. Add the pasta and chicken; toss gently to combine. Divide the pasta mixture among 4 bowls. Drizzle evenly with balsamic glaze; sprinkle with Parmesan and basil.

SUN DRIED TOMATO BRUSCHETTA CHICKEN WITH PASTA

Steps:

• Heat a large skillet over medium high heat.
• Meanwhile, fill a large 12-quart pot with water, cover and bring to a boil over high heat.
• Drizzle 1 Tbsp olive oil into skillet, immediately add chicken breast. Sprinkle with salt and pepper. Cook 3-5 minutes on each side until cooked through.
• While chicken cooks, prepare basil and mozzarella cheese. Chop both into bite size pieces. Drain diced tomatoes into a cup and reserve liquid. In a medium size bowl combine diced tomatoes, Parmesan cheese, sun-dried tomatoes, basil and ½ of mozzarella cheese. Stir to combine.
• Add a small handful of salt to boiling pasta water. Cook pasta to al dente; meaning it still has a little bite to it (approximately 8-10 minutes).
• Once chicken is cooked, add tomato liquid to pan. Spoon the tomato cheese mixture over the chicken breasts. Cover and reduce to simmer.
• Drain pasta and return to the hot pan. Drizzle pasta with remaining olive oil and sprinkle with rosemary. Toss to combine.
• Place pasta and chicken on plate or platter, sprinkle remaining mozzarella cheese over top and garnish with basil and sun-dried tomato if desired.

SUNDRIED TOMATO & CHICKEN BRUSCHETTA

Steps:

• Heat broiler.
• Combine chicken, tomatoes, mayo and garlic; spread onto cut sides of bread. Sprinkle with cheese.
• Broil 1 min. or until cheese is melted.

BRUSCHETTA CHICKEN PASTA

Steps:

• In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot.
• In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice.
• Add tomato mixture and sliced chicken to angel hair and toss until fully combined.
• Top with Parmesan and serve.

BRUSCHETTA CHICKEN & SUNDRIED TOMATO GARLIC PASTA

Steps:

• Preheat oven to 350°F. Chop Roma tomatoes. Chop fresh basil. Place tomatoes and basil in a small bowl & drizzle with 3 teaspoons of olive oil & salt & pepper to taste - stir. Place this in the refrigerator.
• Wash and dry chicken breasts, and then salt & pepper on both sides. Place them into a frying pan with 3 tablespoons of olive oil on medium-high heat and brown chicken on both sides. Note - the chicken does not need to fully cook! - approx 3-4 minutes on each side. (Make sure your skillet is hot before you put the chicken in).
• Remove chicken from frying pan, and place in greased glass/casserole dish. Top chicken with spoonfuls of tomato/basil mixture from the refrigerator. Bake chicken for approx. 15 minutes or until done. When chicken is 5 minutes from being done, top with shredded mozzarella cheese - this should melt, but not burn. While chicken is browning in skillet, mince garlic cloves, and roughly chop sundried tomatoes, and set aside.
• In a large pasta/soup pot, begin boiling water for the angel hair pasta. Add the salt and 2 teaspoons of olive oil (so the pasta won't stick together). Cook pasta approximately 8 minutes in a rolling boil and drain.
• Place the empty pasta pot back on the stove, and add the butter, remaining olive oil, garlic, sundried tomatoes, and Italian seasoning. Simmer this, stirring constantly so the garlic will not burn for about 3-4 minutes. Once the butter is melted, and spices have simmered, add the angel hair pasta back to the pot, and toss very well.
• When chicken has finished baking and is fully cooked, place pasta on a plate, and top with the baked chicken. Serve with garlic bread & salad!

TGI FRIDAY'S COPYCAT BRUSCHETTA CHICKEN PASTA

Steps:

• Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, left over juice, basil, 2 tablespoons olive oil, salt, pepper, and hold for 2 hours before use.
• Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.
• Pasta: Boil pasta as per directions on box until al dente.Drain and transfer to bowl.
• Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and 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.
• Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.
• To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!

MARINATED CHICKEN BRUSCHETTA

Steps:

• Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow nonaluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.
• Meanwhile, combine tomatoes, onion, basil and 1/4 cup Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
• Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup Dressing, until chicken is thoroughly cooked, about 12 minutes. Serve tomato mixture over chicken.

HUNT'S® BRUSCHETTA CHICKEN SKILLET

Steps:

• Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
• Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
• Top with croutons just before serving.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.