TGI Friday’s Bruschetta Chicken Pasta
Four 4 oz. chicken breasts (grill right before serving)
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 165F.
1 stick of butter (1/4 pound) 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder
Melt butter in microwave and stir to combine seasonings. Drizzle
your favorite bread with garlic butter and bake at 350F until crispy
and golden brown (approximately 4 minutes).
1 lb. angel hair pasta (can cook and chill ahead of time) 2 tablespoons salt
Boil pasta in 1/2 gallon of water with salt until al dente. Drain
and transfer to a bowl. If cooking ahead of time, shock in an ice
bath to cool, remove from water and toss with 2 Tbsp. of salad oil.
Fresh Tomato Sauce:
6-8 medium-size Roma tomatoes 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cloves of minced garlic 10 fresh basil leaves 1/2 cup plain tomato sauce
1 cup balsamic vinegar 1 tablespoon sugar
Bring to a boil in small sauce pan and turn down flame to a simmer.
Reduce by 75% until sauce turns to a thick syrup and hold at room
Wash, core and dice tomatoes to 1/4" pieces, save juices and place
in a small bowl. Wash, dry and cut basil leaves into thin strips. Add
to tomatoes along with salt and pepper and hold for 2 hours before
Heat a heavy bottom sauce pan under medium-low flame. Add 2 Tbsp.
olive oil and heat oil for 20 seconds. Add any remaining garlic
butter from bread to sauce pan. Saute 2 cloves of garlic sliced into
thin coins in oil for 45 seconds on each side until soft and tender -
do not brown garlic. Increase heat, add tomato mixture and stir. Add
1/2 cup of plain tomato sauce to pan and bring to a light boil. Add
pasta to sauce pan and toss with fresh sauce (sauce should just coat
pasta). Transfer to a service platter or plate individually and
garnish with balsamic glaze. Slice chicken breast into strips on a
bias (45 degree angle) and place on top of pasta. Garnish with fresh