***Chicken*** 4 (4 ounce size) chicken breasts (grill right before serving) ***Garlic Bread*** 8 tablespoons butter 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder ***Pasta*** 1 pound angel hair pasta (can cook and chill ahead of time) 2 tablespoons salt ***Tomato Salad*** 8 medium-size Roma tomatoes 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cloves minced garlic 10 fresh basil leaves ***Balsamic Glaze*** 1 cup balsamic vinegar 1 tablespoon sugar
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.
Garlic Bread: Melt butter in microwave and stir to combine seasonings. Drizzle your favorite bread with garlic butter and bake at 350 degrees F until crispy and golden brown (approximately 4 minutes).
Pasta: Boil pasta in 1/2 gallon of water with salt 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 2 Tbsp. of salad oil.
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.
Step 2: Heat heavy bottom sauce pan under medium-low flame Add 2 Tbsp. olive oil, heat oil for 20 seconds. Add any remaining garlic butter from bread to sauce pan. Saute in oil 2 cloves of garlic sliced into thin coins (if small use 3) 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.
Step 3: Add 1/2 cup of 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.
Balsamic Glaze: Bring to a boil in small sauce pan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup, hold at room temp.
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.
Nutritional data has not been calculated yet.
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This recipe is delicious! I would recommend more flavorful tomatoes than romas though but this time of year no tomatoes are that great.
Nov 12, 2007
jhouserules Member since: November 4, 2007
Once upon a time..I worked at TGI Fridays, and this was my favorite dish. I was very pleased with the finished dish. I will have to try the basalmic glaze one more time, I think I used too much sugar ( I used the recipe X 2). I wll defintely prepare this meal again, rave reviews from the family (We all work in restaurant in some capacity).
Nov 17, 2006
I've made this for a few parties and it gets devoured everytime. Everyone absolutely loves it and wants the recipe! Don't forgot the can of tomato sauce however...it's not listed in the ingredients but is down in directions. I found the tomato bruschetta mix is best if left to set for 24 hours....
May 15, 2006
THIS IS A MUST TRY!!!
If I had known it was so easy to make at home I could have saved myself a lot of time and money. I have tried this recipe about 3 times. It comes out great every time and very easy to make. My friend enjoyed it so much she is going to try and make it for her family tomorrow.
Mar 26, 2004
heidball78 Member since: March 26, 2004
I tried to make this last night. There seems to be a few ingredients missing from the recipe for it had no taste but the balsamic glaze. We didn't care for it at all and will not be making it again.
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