Sunday Supper Chicken Bruschetta Pasta

Chicken Bruschetta Pasta elevates your Sunday Supper to a whole new level. Bright, herb-infused chicken is cooked in a skillet to juicy perfection, piled with fresh tomatoes laced with basil and garlic, cooked in a sweet and tangy balsamic sauce, and finished with marinated mozzarella balls nestled in the sauce. In this chicken pasta recipe, the bread is replaced by pasta to still give you that carbohydrate hug. It's definitely a company-worthy dish.

Cook's Notes: The recipe serves four and was adapted from carlsbadcravings.com

Cooking tips: The meal preparation goes smoothly if ingredients and the balsamic marinade/sauce are prepped ahead. The pasta needs to be cooked "al dente." Since every bottle of balsamic vinegar varies in taste, if the marinade tastes too strong tasting, sprinkle a little brown sugar into it. Pound chicken to an even thickness. Lastly, don't overcook chicken so it doesn't taste dry. Pair the meal with your favorite salad  

Pasta Ingredients: 

• 1 pound chicken breasts chopped into 2-inch pieces
• 1/2 box of thin spaghetti or fettuccine (8 oz.) 
• 2 tablespoons olive oil, divided
• 1 pint cherry or grape tomatoes, halved
• 3/4 cup red onion, chopped
• 3 garlic cloves, minced 
• 1/4 cup packed basil, chopped
• ½ cup freshly grated Parmesan cheese 
• Marinated mozzarella balls (deli section) 

Balsamic marinade/sauce Ingredients: 

• 1/3 cup extra virgin olive oil
• 3 tablespoons dark, good-quality balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice 
• 1 tablespoon Dijon mustard  
• 1 heaping teaspoon cornstarch 
• 1 tsp each dried basil, dried oregano, parsley flakes, salt, and pepper 
• 1/4 teaspoon red pepper flakes 

Directions: 

• Whisk together the Balsamic Marinade/Sauce ingredients. Place in a screw type jar,  shake well and set aside.  Transfer 2 tablespoons of the balsamic marinade to a freezer-safe bag or bowl with the chicken. Marinate chicken at room temperature for 15-30 minutes or in the refrigerator for up to 2 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup of pasta water before draining. Drain and rinse the pasta, then toss with a drizzle of the untouched balsamic sauce to prevent it from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides but not cooked through. Transfer to a plate (it will cook later in the sauce) and tent with foil. 
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, stirring for 5-8 minutes, and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan with the remaining balsamic sauce in a jar  (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through 5-8  minutes.
• Stir in fresh basil, small marinated mozzarella balls, and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach the desired consistency. Taste and season with additional salt, pepper, and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired.