Saturday, January 18, 2014

Bruchetta Pasta

Pasta of your choice
3-4 Roma tomatoes
1/2 cup basil
2 boneless, skinless chicken breats
Parmeasean cheese
Asiago cheese
Extra virgin olive oil
Balsamic vinegar
Italian seasoning

  1. Salt a pot of water and bring to a boil
  2. Cook pasta until al dente
  3. Heat pan with olive oil
  4. Sprinkle italian seasoning on chicken breasts
  5. Cook chicken breasts in pan until done, don't over cook. Remove and let rest. 
  6. Dice the tomatoes and chiffonade basil
  7. When pasta is finished cooking drain and then put back in pot
  8. Add about 3 tbs olive oil and 3 tbs balsamic vinegar and 1-2 tsp salt or to taste
  9. Add about a 1/2 cup each of Asiago and Parmesan cheese, or to taste
  10. Cut chicken chicken breast into finger sized pieces
  11. Plate by putting pasta in a bowl, top with chicken, then add the tomatoes, finally the basil. 
  12. Grate more cheese over pasta
  13. Sprinkle a bit more olive oil and balsamic over pasta and perhaps a pinch more of salt


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