Ingredients

The following ingredients have 7 Servings
  • 16 ounce Angel Hair Pasta
  • About 2 pounds chicken breast (grilled or baked, and thinly sliced)
  • 2 cups balsamic vinegar
  • 2 tablespoons sugar
  • 4 tablespoons olive oil
  • 2 14 ounce cans Italian-Style diced tomatoes
  • 1 8 ounce block mozzarella, cut into half-inch cubes
  • 4 green onions (finely sliced)
  • 1 tablespoon fresh basil (chopped)
  • 4-5 garlic cloves (minced)
  • Salt & pepper to taste
  • Optional: Grated Parmesan cheese for topping

Instruction

  • In a small saucepan over medium-high heat, combine balsamic vinegar and sugar.
  • Bring mixture to a boil, then reduce heat and continue to simmer to reduce mixture by 75%. (After reducing the mixture, you should have about 1/2 cup of the mixture) Remove from heat, and set aside.
  • While balsamic glaze is reducing, combine tomatoes, mozzarella, green onions, basil, and garlic in a large. Stir to combine. Set aside.
  • Cook pasta in a large pot according to package instructions. Drain and return to pot.
  • Add olive oil to pot with linguine and toss to coat pasta.
  • Add bruschetta mixture to pasta and stir to combine.
  • Add a serving of pasta to each plate, one per person. Then top each plate of pasta with sliced chicken breast, and lightly drizzle the balsamic glaze on top of each dish.