Here is a copycat recipe for the Bruschetta Chicken Pasta Recipe from TGI Friday’s restaurant.
If you are not familiar with this recipe, it is grilled chicken on top of angel hair pasta that is mixed with a bruschetta marinara.
For even more additional flavor the Bruschetta Chicken Pasta is topped with a balsamic glaze and grated parmesan cheese.
Prep Time: 2 hours 15 mins
Cooking Time: 15 mins
Total Time: 2 hours 30 mins
118ml balsamic vinegar
80g dark brown sugar
1 teaspoon molasses
¼ teaspoon salt
400g diced tomatoes or a can of chopped tomatoes
60ml tomato sauce
60 ml chopped basil
60ml olive oil
1 teaspoon white wine vinegar
2 teaspoons minced garlic
¾ teaspoon ground black pepper
½ teaspoon salt
1 tablespoon salt
½ teaspoon paprika
¼ teaspoon liquid smoke
4 boneless skinless chicken breasts
ground black pepper
225g uncooked angel hair pasta
8 teaspoons olive oil
8 tablespoons parmesan cheese
4 teaspoons minced parsley
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 and then simmer for 5 minutes.
Remove from heat and cool.
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.
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.
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.
Break the pasta in half and cook it for 4 minutes in a large saucepan of boiling water. Strain.
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.