Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breasts ((4 breasts))
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 lemon
  • 1 teaspoon dried thyme ((or rosemary))
  • 1/2 teaspoon garlic powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 pound angel hair pasta ((capellini, thin spaghetti))
  • 2 pounds roma tomatoes
  • 1/3 cup fresh basil leaves ((approximately 15 leaves))
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon olive oil
  • 2 garlic cloves (minced)
  • 1/2 teaspoon salt

Instruction

  • Make the chicken marinade by mixing together the oil, balsamic, juice of 1 lemon, thyme, garlic powder, salt, and black pepper. This can be done in a baking dish.
  • Add the chicken. Let the chicken marinade 30 minutes, up to 2 hours, rotating at least once in the marinade.
  • Preheat oven to 350F. You can bake the chicken in the same dish that you marinaded the chicken in. Leave the marinade in the dish. Bake until the chicken is fully cooked through, approximately 20-30 minutes.
  • While the chicken is baking, cook the pasta in a large pot of salted, boiling water as per package directions until al dente. Drain and set aside.
  • While the pasta is cooking, make the bruschetta mixture. Finely dice the tomatoes, discarding the seeds and insides. (I like to use a chopping tool to make this go much faster! See note).
  • Combine the tomatoes with the balsamic, olive oil, garlic, and salt. Toss to combine and season to taste.
  • Once the pasta is drained, quickly heat the tomato bruschetta mixture in the same pot until just warm, approximately 3-5 minutes (or, you can leave it cold if desired). Do not cook too long as the goal is just to warm, not to break down the tomatoes. Remove from heat and stir in the basil.
  • When ready to serve, scoop the tomato mixture on top of the pasta. Serve alongside the balsamic chicken, or slice the chicken and place on top. Garnish with more fresh basil and Parmesan if desired. Serve.