Wednesday, June 4, 2008

New Spin, Not a New Favorite

I haven't cooked in a few days because of Robert's crazy schedule this week but I did cook Monday and had a lot of leftovers that I am just realizing, as I sit on my parents' couch, I left it sitting out when I left yesterday... bummer.

Anyway, I attempted to spin T.G.I.Friday's Bruschetta Chicken into something I enjoyed making, but I must say, I was sorely disappointed. Why am I posting it? Because maybe you can tell me what I did wrong.

Fortunately, we tasted before we served ourselves so we knew that we did NOT like it. I had a jar of spaghetti sauce so we had chicken and spaghetti :-) It was new for me, but I enjoyed it. Here is the recipe from who knows where... :-) Maybe you will enjoy it more!

Good Eats, From My Kitchen to Yours!

4 (4 oz.( chicken breasts (grill right before serving)

***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 of 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 165ºF

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 Sauté 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

2 comments:

Jaime said...

Hmmm...you'd have to tell me what you didn't like about it. But sometimes recipes just don't turn out very good. But chicken spaghetti sounds yummy! ;)

Also, I tagged you for a meme. Go here to read all about it:
http://myburnttoast.blogspot.com/2008/06/im-it.html

Ashley said...

My guess is you didn't like the glaze. The balsamic glaze is the part of Cosmo's savory cheesecake you don't like. Makes sense to me.:)