Bruschetta Chicken
with cheese / angel hair pasta / side salad

Name: Bruschetta Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Onions, medium red, diced; 4 cloves Garlic, chopped; 1 Tbsp Oil, olive; 2 tsp Basil, dried; 4 Tbsp Tomato paste; 1 can Tomatoes, diced (28 oz / 794 g can); 1 can Tomatoes, crushed (15 oz / 397 g); 1/2 tsp Sugar; 1 Tbsp Lemon juice; 1/4 tsp Garlic powder; 1/4 tsp Oregano, dried; 1 tsp Honey; 2 tsp Mustard, Dijon; 3 Tbsp Oil, olive; 2 hearts Lettuce, romaine, chopped; 1 cup Tomatoes, cherry or grape, halved; 1 can Black olives, sliced (2.25 oz / 63 g), drained and rinsed; 1 lb Chicken breasts, boneless and skinless, halved; 1 Tbsp Oil, cooking; 1 tsp Italian seasoning; 8 oz Pasta, angel hair (sub spaghetti or linguini); for cooking Foil; 3 oz Cheese, shredded Italian blend; 2 cups Chunky Tomato Sauce (ingredients listed separately)

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Pasta, red sauce, chicken, and melted cheese - what's not to like? This hearty dinner is one that everyone is sure to love and the leftovers reheat well.

Dependency

Pizza Hand Pies

Ingredients

Metric

Servings:

Chunky Tomato Sauce (for 2 nights):

Onions, medium red - 1/2 , diced
Garlic - 4 cloves , chopped
Oil, olive - 1 Tbsp
Basil, dried - 2 tsp
Tomato paste - 4 Tbsp
Tomatoes, diced (28 oz / 794 g can) - 1 can
Tomatoes, crushed (15 oz / 397 g) - 1 can
Sugar - 1/2 tsp

Lemon-Herb Vinaigrette:

Lemon juice - 1 Tbsp
Garlic powder - 1/4 tsp
Oregano, dried - 1/4 tsp
Honey - 1 tsp
Mustard, Dijon - 2 tsp
Oil, olive - 3 Tbsp

House Salad:

Lettuce, romaine - 2 hearts , chopped
Tomatoes, cherry or grape - 1 cup , halved
Black olives, sliced (2.25 oz / 63 g) - 1 can , drained and rinsed

Bruschetta Chicken:

Chicken breasts, boneless and skinless - 1 lb , halved
Oil, cooking - 1 Tbsp
Italian seasoning - 1 tsp
Pasta, angel hair - 8 oz (sub spaghetti or linguini)
Foil - for cooking
Cheese, shredded Italian blend - 3 oz
Chunky Tomato Sauce (ingredients listed separately) - 2 cups

Prep

Onions / Garlic - Prep as directed. Store onions in one container. Store garlic separately. (Can be done up to 5 days ahead)
Make sauce - Heat a Dutch oven with olive oil (portion for sauce) over medium heat. Add onions and saute until soft, 3 to 4 minutes. Add garlic, dried basil, and tomato paste and saute for 1 minute more. Add diced and crushed tomatoes and sugar. Cover sauce, reduce to low, and simmer for 10 minutes. Taste and season with some salt or a pinch more sugar if you’d like it a bit more sweet. (Can be done up to 5 days ahead.)
Make vinaigrette - Double if making Wednesday’s meal. Whisk together lemon juice, garlic powder, oregano, honey, and mustard. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
Chicken - Slice chicken in half. Toss with cooking oil, Italian seasoning and some salt and pepper. Tenderize with a fork. (Can be done 1 day ahead)
Lettuce / Tomatoes / Olives - Prep as directed and combine.

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Make

Turn on the oven’s broiler.
Bring a stock pot of salted water to a boil. Add pasta and cook according to package directions. Drain.
Line a sheet pan with foil. Brush foil with some cooking oil and spread chicken out on pan. Broil chicken, turning halfway through cooking, until cooked through, 6 to 8 minutes total.
Sprinkle cheese on top of chicken and slide back under the broiler until cheese is melted and bubbly.
Top pasta with half the tomato sauce (reserve the other half) and then the chicken.
Reserve half the vinaigrette if doubled. Toss lettuce, tomatoes, and olives with the remainder.
Serve chicken and pasta with salad on the side. Enjoy!

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