This dish is awesome for summer!! I loved EVERYTHING about this recipe. I am so excited to share it with you! We had it last night and I was thrilled I had leftover’s for lunch today. It was just as fantastic today as it was yesterday. This dish is light, fresh, full of lots of complex flavor and over-all pretty healthy. With the fresh basil from our garden, this dish gives you a party in your mouth! I have also never bought a pre-made seasoning mix before and I was a huge fan! I saw a McCormick seasoning mix for Tomato, Basil and Garlic and I knew this would be awesome over pasta. And it was! This chicken is marinated to perfection and then grilled and smothered with a slice of fresh mozzarella cheese. The chicken is then layed on a bed of tender pasta covered in a balsamic garlic sauce and topped with fresh bruschetta. Um…how do you say yum?!? I know you will love this recipe too. It will be on our meal planner tomorrow, so get excited 😉 Enjoy!

McCormick Grill Mates Tomato, Garlic and Basil Recipe, chicken marinade, easy marinade, Recipe: Chicken, Recipe: Main Dish, Recipe: Healthy, Recipe: Pasta

 

McCormick Grill Mates Tomato, Garlic and Basil Recipe, chicken marinade, easy marinade, Recipe: Chicken, Recipe: Main Dish, Recipe: Healthy, Recipe: Pasta

 

Bruschetta Balsamic Chicken
Chicken Marinade
  1. 6-8 boneless skinless chicken breasts
  2. 2 packages McCormick Tomato, Basil and Garlic Seasoning Mix
  3. 1/4 cup pesto
  4. 3 cloves garlic
  5. 1 tsp. dried parsley
Pasta Sauce
  1. 2 (12 oz.) pasta noodles (I used tri colored rotini but any would work)
  2. Leftover marinade from chicken (about 2-3 Tbls.)
  3. 1 red onion, diced small (reserve 2 Tbls. for bruschetta)
  4. 2/3 cup balsamic vinegar
  5. 1/3 cup olive oil
  6. 1/2-3/4 cup pasta water
  7. 3 Tbls. pesto
  8. Salt and pepper to taste
  9. 6-8 slices of fresh mozzarella cheese (or you can use sliced mozzarella cheese)
Brushetta
  1. 5 tomatoes, diced
  2. 20 fresh basil leaves, chopped
  3. 3 garlic cloves, minced
  4. Drizzle of olive oil
  5. 2 Tbls. red onion, diced small
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Instructions
  1. Trim any excess fat off of the boneless chicken. Place the chicken into a large gallon Ziploc bag. To the bag, add all of the marinade ingredients. Mix the marinade around to cover all of the chicken breasts (if your chicken is too thick, cut them in half horizontally). Let the chicken marinade for several hours, or overnight. When ready to grill, heat an outdoor grill to medium-high heat. Remove the chicken from the marinade and place the chicken on the grill. Reserve the extra marinade and pour into a saute pan. Cut the red onion into small pieces. Add to the marinade liquid the red onion and saute on medium-high heat until the onions begin to be tender. Add the olive oil and balsamic vinegar to the pan and continue to cook until sauce begins to evaporate. While the sauce is boiling and the chicken is grilling, heat a large pot of boiling water for the noodles. Let the noodles boil until tender and then drain. Add a 1/2-2/3 cup of the pasta water to the sauce. Season the sauce with salt and pepper as needed. While everything is cooking, cut the tomatoes and basil and place in a bowl. When the chicken is nearly cooked through, place a slice of fresh mozzarella cheese onto the chicken breasts. Let the chicken continue cooking for 3-5 minutes, or until no longer pink in the center and the cheese is melted. Remove the chicken from the grill. Pour the baslmic/olive oil sauce over the drained noodles. To serve, place a generous portion of noodles on the bottom of a plate. Place the chicken on top and then garnish with the fresh bruschetta. Serve warm with extra fresh basil on top for garnish.
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