Bruschetta Chicken Fettuccine

BRUSCHETTA CHICKEN FETTUCCINE

TGI Fridays Copycat Recipe

Serves 4

BALSAMIC GLAZE
1/4 cup balsamic vinegar
2 tablespoons packed brown sugar
1 teaspoon molasses
1/4 teaspoon salt

BRUSCHETTA SAUCE
4 cups plum tomatoes
1/2 cup tomato sauce
1/4 cup olive oil
1/4 cup chopped fresh basil
1 tablespoon white wine vinegar
2 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon black pepper

CHICKEN and PASTA
4 boneless skinless chicken breasts
salt and black pepper
1/4 teaspoon garlic powder
1 tablespoon olive oil
1 (10 ounce) package uncooked fettuccine
1/4 cup Parmesan cheese
chopped fresh parsley, optional





For the Glaze:  Combine the balsamic vinegar, brown sugar,molasses and 1/4 teaspoon salt in a small saucepan. Bring to a simmer over medium heat. Cook about 10 minutes or until reduced by half. Set aside to cool.

For the Sauce:  Combine the tomatoes, tomato sauce, 1/4 cup oil, basil, white vinegar, garlic, 3/4 teaspoon slat and 1/2 teaspoon pepper in a medium bowl. Mix well.

If necessary, pound the chicken to 3/4 inch thickness between tow sheets of plastic wrap. Season with salt, pepper and garlic powder. Heat 1 tablespoon of oil in a large skillet over medium high heat. Add the chicken and cook about 6 minutes per side or until golden brown and no longer pink in the center. Remove to a plate and cover loosely to keep warm.

Meanwhile, cook the fettuccine in a large pot of boiling salted water according to the package directions for al dente. Drain in a colander and return empty pot to the stove. Add the sauce mixture to the pot. Cook and stir over high heat for 2 minutes or until heated through. Add the fettuccine and 1/4 cup grated Parmesan cheese to the pot. Toss to coat.

Slice the chicken. Divide the pasta among four serving bowls. Drizzle with glaze. Top each serving with sliced chicken breast. Garnish with shaved Parmesan cheese and parsley.