Zesty Bruschetta Chicken

I love this dish, it combines several of my favorite foods into one meal! A grilled chicken breast is topped with chopped tomato, olive oil, garlic, and basil all over a bed of fettuccine alfredo! Yum! I didn't say it was particularly healthy did I? ...the tomatoes balance out the alfredo sauce though right?? 

To make this dish for two people you will need:

• 1 (8-10 oz.) CHICKEN BREAST, sliced long-wise into two thin pieces
• KRAFT ZESTY ITALIAN DRESSING (enough to cover the chicken as a marinade)
• 4 ROMA TOMATOES, cubed
• 6 BASIL LEAVES or 1 Tbs DRIED BASIL, chopped
• 2-3 GARLIC CLOVES, minced
• 5-6 Tbs EXTRA VIRGIN OLIVE OIL
• 4 oz. FETTUCCINE (or your favorite type of pasta)
• PARMESAN or ROMANO CHEESE, shredded (to sprinkle on top of the dish)

For the alfredo sauce you can either buy a jar of sauce OR you could make it using the following ingredients:

• 2 Tbs UNSALTED BUTTER,
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated (I like to use 1/4 cup GRATED & 1/4 cup SHREDDED because it creates a lighter sauce, but we usually keep both on hand anyway so it isn't a big deal for us.)
• SALT & PEPPER, to taste

Start by putting the split chicken breast into a small container and pour the zesty Italian salad dressing over the top until the chicken is just covered. Allow the chicken to marinate for a minimum of 30 minutes in the refrigerator. It could be left to marinate over night.

While the chicken is marinating, start heating a large pot of water for the pasta. Chop the tomatoes into bite sized pieces. Mix the tomatoes with the basil, garlic, and olive oil in a small bowl. Set aside.

Once the water in the large pot has come to a boil, cook your pasta according to the label on the box (generally about 10 minutes). When the chicken has marinated for at least 30 minutes, grill it! (You could use a grill pan, a George Foreman grill, or an actual grill if you have one!) 

While the chicken and pasta are cooking, melt the butter in a small pot. Once the butter is melted, add the heavy cream, and then stir in 1/4 cup of grated parmesan cheese. 

When the pasta is fully cooked, drain the water and then pour the cream sauce over the pasta in a medium sized bowl. Toss the pasta in the sauce and then sprinkle on the remaining 1/4 cup parmesan cheese (either grated or shredded). Continue tossing the pasta until the cheese, sauce, and pasta are well mixed!

Once the chicken is cooked all the way through, remove it from the grill and slice it. 

To assemble the dish, divide the pasta between two bowls. Then divide the sliced chicken and place it on top of the pasta. Spoon the tomato mixture over the top and then sprinkle on a little bit of parmesan or romano cheese!

Delicous!

---

Zesty Bruschetta Chicken

Ingredients:

To make this dish for two people you will need:

• 1 (8-10 oz.) CHICKEN BREAST, sliced long-wise into two thin pieces
• KRAFT ZESTY ITALIAN DRESSING (enough to cover the chicken as a marinade)
• 4 ROMA TOMATOES, cubed
• 6 BASIL LEAVES or 1 Tbs DRIED BASIL, chopped
• 2-3 GARLIC CLOVES, minced
• 5-6 Tbs EXTRA VIRGIN OLIVE OIL
• 4 oz. FETTUCCINE (or your favorite type of pasta)
• PARMESAN or ROMANO CHEESE, shredded (to sprinkle on top of the dish)

For the alfredo sauce you can either buy a jar of sauce OR you could make it using the following ingredients:

• 2 Tbs UNSALTED BUTTER,
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated (I like to use 1/4 cup GRATED & 1/4 cup SHREDDED because it creates a lighter sauce, but we usually keep both on hand anyway so it isn't a big deal for us.)
• SALT & PEPPER, to taste

Directions:

1. Start by putting the split chicken breast into a small container and pour the zesty Italian salad dressing on top until the chicken is just covered. Allow the chicken to marinate for a minimum of 30 minutes in the refrigerator. It could be left to marinate over night. 
2. While the chicken is marinating, start heating a large pot of water for the pasta. 
3. Chop the tomatoes into bite sized pieces. Mix the tomatoes with the basil, garlic, and olive oil in a small bowl. Set aside.
4. Once the water in the large pot has come to a boil, cook your pasta according to the label on the box (generally about 10 minutes). 
5. When the chicken has marinated for at least 30 minutes, grill it! (You could use a grill pan, a George Foreman grill, or an actual grill if you have one!) 
6. While the chicken and pasta are cooking, melt the butter in a small pot. Once the butter is melted, add the heavy cream, and then stir in 1/4 cup of grated parmesan cheese. 
7. When the pasta is fully cooked, drain the water and then pour the cream sauce over the pasta in a medium sized bowl. Toss the pasta in the sauce and then sprinkle on the remaining 1/4 cup parmesan cheese (either grated or shredded). Continue tossing the pasta until the cheese, sauce, and pasta are well mixed!
8. Once the chicken is cooked all the way through, remove it from the grill and slice it. 
9. To assemble the dish, divide the pasta between two bowls. Then divide the sliced chicken and place it on top of the pasta. Spoon the tomato mixture over the top and then sprinkle on a little bit of parmesan or romano cheese!

---

I got this recipe from the following website: http://myprizedrecipes.com/three-cheese-chicken-penne-pasta-applebees-style/