Bruschetta Chicken and Bacon Pasta
Serves 5
Directions
- 1Whisk together balsamic vinegar, Dijon mustard, lemon juice, crushed garlic, dried basil, dried oregano, salt, pepper, and olive oil to create the chicken marinade.
- 2Marinate the chicken breast in the mixture.
- 3Cook the chicken until blackened.
- 4In a small saucepan, combine balsamic, gluten free soy sauce, brown sugar, honey, water, and cornstarch to create the balsamic glaze, cooking until thickened.
- 5Cook the protein pasta according to package instructions.
- 6In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella pearls, chopped fresh basil, chopped cooked bacon, lemon juice, and optional olive oil.
- 7Top with the cooked chicken and drizzle with the prepared balsamic glaze.
Ingredients
- 1.5 lb boneless skinless chicken breast
- 1/4 cup balsamic vinegar
- 2 tbsp dijon mustard
- 1 whole lemon juice
- 3 whole garlic clove, crushed
- 2 tsp dried basil
- 1/2 tsp dried oregano
- salt (optional)
- pepper (optional)
- 1 tbsp olive oil
- 1/4 cup balsamic
- 2 tbsp gluten free soy sauce
- 1/4 cup brown sugar
- 1 tbsp honey
- 1/2 cup water
- 1 tbsp cornstarch
- 16 oz protein pasta
- 2 cup cherry tomatoes, halved
- 8-10 oz mozzarella pearls
- 1/2 cup fresh basil, chopped
- 2 slice bacon, cooked and chopped
- 1 whole lemon juice
- 1 tbsp olive oil (optional)
