If there's one thing I really love about this dish, it's the simplicity of it. Especially when the final product doesn't taste like a meal slapped together when in all honesty, that's pretty much what it is.
Red sauce isn't really my absolute favorite, but when combined with the reduced balsamic glaze, it gets an extra little kick.
Easy Bruschetta Chicken Pasta
Serves two
2 skinless chicken breasts
3 oz whole grain angel hair pasta
1/2 cup marinara sauce
2 oz mozzarella pearls
1/3 cup balsamic vinegar
Cook the chicken in whatever way is your favorite. (I like to salt and pepper the breasts, fry them in a non stick pan for three minutes on each side, and then place in a 350 degree oven for another ten minutes.) Slice the cooked chicken into strips
In a small saucepan, heat the balsamic vinegar over medium low heat until reduced by half, about 15-30 minutes. Remove from heat and allow to cool.
Cook the pasta according to package directions and toss with the marinara, mozzarella pearls and the sliced chicken. Drizzle the balsamic glaze over the pasta and serve.
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