Oh, hello Monday. It seems like Monday always creeps up on me despite all of my efforts to extend my weekends. I’ve got a busy week ahead of me and will be heading to Philadelphia on Wednesday where I’m hoping to try my first ever cheese steak. Yes, FIRST. Any suggestions on where I should go?
In the mean time, I whipped up this pasta last night for dinner. It’s light and fresh-tasting and if you love bruschetta, you’ll love this.
I marinated my chicken with a bit of balsamic vinegar and olive oil and a dash of salt. Grill the chicken until no longer pink in the center and then slice for the pasta.
While your chicken is cooking, bring a pot of water to boil and cook the pasta. Here’s where you really need to multitask; While the chicken AND pasta is cooking, prepare the tomato mixture.
Chop the tomatoes into small cubes and put them into a bowl. Add in the basil, parsley, garlic, olive oil and balsamic vinegar. Season with salt and pepper to taste. Let this sit to the side while you finish preparing the pasta and chicken to allow the tomatoes to soak up the flavors.
Once the pasta is fully cooked, combine the tomatoes and the pasta and toss to coat. You can add an additional drizzle of olive oil if you’d like.
Plate the pasta and then top with the chicken and freshly grated Parmesan and serve. This is super easy and fast and tastes delicious!