Tuesday, February 7, 2012

Carrie's Bruschetta Chicken with Pasta

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A few weeks ago I posted about roasting grape tomatoes, which were really delicious, by the way. If you haven't tried them yet, you must. My husband, who doesn't like tomatoes, loved them with the pasta. Tonight, I am revisiting them again, but adding chicken, as suggested by a fellow foodie. Enjoy!

Carrie's Bruschetta Chicken with Pasta
 For Tomatoes and Pasta:
1 large container of grape tomatoes
3 teaspoons dried oregano
1 teaspoon crushed red pepper
1 1/2 teaspoons salt
2 tablespoons Lucini Basil Olive Oil
1/2 box of thin spaghetti
1/2 cup reserved pasta water
1 tablespoons chopped Italian parsley
Fresh basil, chopped

For Chicken:
Marinate 4 boneless, skinless chicken breasts with salt, olive oil, dried rosemary, and garlic powder for an hour. Let chicken rest out of refrigerator for about 30 minutes before grilling.

Combine first 5 ingredients on a baking pan, roast tomatoes at 400 degrees for about 35 to 40 minutes, or until tomatoes are a little brown. Meanwhile, cook pasta, reserve 1/2 cup of pasta water before draining. Grill chicken for about 10 to 15 minutes, until cooked through. Plate chicken and cover with foil. Combine roasted tomatoes and their juice with pasta and a drizzle of olive oil. Add some pasta water, and combine. Put pasta and tomatoes on platter, top with chicken, garnish with parsley and fresh basil.


James T.Haas said...

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The Inspired Table said...

Thank you.

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