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Note: Blogger was having some issues at the end of last week, if you missed Thursday or Friday’s posts be sure to check them out: Refreshing Sherbet Floats and Cinnamon Roasted Almond Cones
This dish was one I made at the request of my best friend. She really enjoys the 3 Cheese Chicken Penne from Applebee’s. I told her, “Of course, that is something we can make ourselves.” The consensus – even better than the original version.
I like to call it Bruschetta Chicken Pasta because that’s my favorite part – the wonderful flavors of the bruschetta are what’s it’s all about. It’s really a dish that you don’t have to prepare all at once. You can start marinating the chicken and preparing the bruschetta during nap time. Cook the pasta and heat the sauce while grilling the chicken. If you’re feeling super adventurous, serve it with garlic rolls and an O.G. salad. Delicious!
BRUSCHETTA CHICKEN PASTA
1 lb. CHICKEN BREAST
Bottled ITALIAN DRESSING (or make your own)
15 oz. jar ALFREDO SAUCE
8 oz. SHREDDED ITALIAN CHEESE BLEND
8 oz. PENNE PASTA
5 TOMATOES, diced
4 GARLIC CLOVES, minced
2 Tablespoons chopped FRESH BASIL
1/2 medium ONION, chopped
2 Tablespoons Olive Oil
Salt & Pepper
Place chicken in a plastic bag or container with a lid, cover with italian dressing. Put in refrigerator to marinate for 30 minutes to an hour.
Make bruschetta: in a small bowl, combine tomatoes, garlic, basil and onion. Add olive oil, salt and pepper. Stir to combine. Set aside.
Grill or broil chicken. Slice into thin pieces.
Cook pasta as directed on package. Heat alfredo sauce in a small saucepan.
When ready to serve, layer pasta, sauce, chicken and bruschetta. Top with shredded Italian cheese.
Recipe Source: Adapted from Food.com