TGI Friday’s Bruschetta Chicken Pasta Recipe

Balsamic Glaze-

• ½ cup balsamic vinegar
• 1/3 cup dark brown sugar
• 1 teaspoon molasses
• ¼ teaspoon salt

Bruschetta Marinara-

• 2 cups diced tomatoes
• ¼ cup tomato sauce
• ¼ cup chopped basil
• ¼ cup olive oil
• 1 teaspoon white wine vinegar
• 2 teaspoons minced garlic
• ¾ teaspoon ground black pepper
• ½ teaspoon salt

Chicken Marinade-

• 2 cups water
• 1 tablespoon salt
• ½ teaspoon paprika
• ¼ teaspoon liquid smoke
• 1lb boneless skinless chicken breasts
• olive oil
• ground black pepper
• 1/2lb uncooked angel hair pasta
• 8 teaspoons olive oil
• 8 tablespoons parmesan cheese
• 4 teaspoons minced parsley

1. To make the balsamic glaze- in a small saucepan combine balsamic vinegar, brown sugar, molasses and salt. Place over medium-low heat and the heat the mixture until bubbling, then simmer for 5 minutes. Remove from heat and cool.
2. To make the bruschetta marinara—in a small bowl combine tomatoes, tomato sauce, basil, olive oil, vinegar, garlic, pepper and salt. Cover and set aside.
3. Marinade the chicken- combine water, salt, paprika, and liquid smoke in a medium bowl. Pound the chicken breasts until they are about ¾ of an inch thick. Add to the marinade. Cover and chill in the refrigerator for 1 hour.
4. Preheat the grill to high-heat. Remove the chicken from the marinade, rinse with cold water and blot dry. Rub each chicken breast with olive oil and season with ground black pepper. Grill the chicken for 4 to 5 minutes per side or until fully cooked (the internal temperature has reached 165 degrees F).
5. Break the pasta in half and cook it for 4 minutes in a large saucepan of boiling water. Strain.
6. To prepare each serving—preheat a medium sauté pan over medium-heat. Add 2 teaspoons of olive oil to the pan and one quarter of the cooked angel hair pasta. Add ½ cup of the bruschetta marinara and 1 tablespoon of parmesan cheese. Toss with tongs until hot. Add the pasta to a plate and drizzle with balsamic glaze. Slice the chicken breasts and arrange one quarter of the chicken on top of the pasta and sprinkle with 1 tablespoon of parmesan cheese and 1 teaspoon of parsley. Repeat for remaining servings.