Brushetta Chicken Pasta Recipe

Directions:

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 (recommended cooking on a seasoned grill). Grill right before serving.
2. Pasta: Boil pasta in salted water until al dente. Drain and transfer to bowl. If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with salad oil.
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 all ingredients and hold for 2 hours before use.
4. Tomato Salad (Step 2): Heat heavy bottom saucepan under medium-low flame. Add olive oil, heat oil for 20 seconds. Add spread. Saute garlic, that are sliced into thin coins, in oil (if small use 5) 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.
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.
6. Balsamic Glaze: Bring to a boil in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temp.
7. To serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Slice 5 fresh basil leaves into thin strips and garnish pasta. Enjoy!