tgi friday's bruschetta chicken pasta

i was planning on making laura's balsamic chicken noodle bowl, but as i was describing it to wade, he remarked at how much he likes tgi friday's bruschetta chicken pasta since it's pretty similar, but with bruschetta instead of the peppers. so he ran to the computer and within minutes printed this recipe off for me. i was impressed at how speedy he was retrieving recipes off the internet. so i finally got around making it today and it was pretty good although wade commented that he liked friday's version better because they have huge chunks of garlic and since i used refrigerated minced garlic, mine was missing the garlic. i do have a resolution to use real garlic soon. i've never done it. i think i would have liked the recipe better if it wasn't cold and i wasn't cranky from dealing with cranky kate (thus why it was cold since i was dealing with cranky kate). oh and i would've been in a happier mood too if seth hadn't been crying, seriously crying, about how bad the house smelled and why would i make this dinner since it smelled so bad. he hated the smell of the balsamic vinegar. oh well. nevertheless, here's the recipe. oh, and wade found it from recipe zaar. and sorry about no picture. remember the crankiness.

• 4 (4 ounce) chicken breasts (i just used 2)

• salt and black pepper (To Taste)
• 1 lb angel hair pasta
• 6-8 medium size roma tomatoes
• 4 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 minced garlic cloves
• 10 fresh basil leaves (i used dried basil)
• 2 garlic cloves, sliced into thin coins (i used minced garlic, obviously)
• 1/2 cup tomato sauce
• 1 cup balsamic vinegar
• 1 tablespoon granulated sugar

Directions

1. 1

   Chicken Breasts: Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165 degrees F. Grill right before serving.

(Since it was snowy and freezing today, I just baked my chicken breasts in the oven.)

1. 2

   Pasta: Boil pasta as per directions on box until al dente. Drain and transfer to bowl.

2. 3

   Tomato Salad (Step 1): Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and minced garlic and hold for 2 hours before use.

(I did it about an hour before.)

1. 4

   Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic, that are sliced into thin coins, in oil (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato salad and stir.

2. 5

   Tomato Salad (Step 3): Add plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.

3. 6

   Balsamic Glaze: Bring to a boil vinegar and sugar in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature

4. 7

   To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.Enjoy!