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Bruschetta Chicken and Bacon Pasta

Mel's Kitchen Cafe
  • 0 minutes
  • Serves 6 to 7
  • Save

INGREDIENTS

2 lb

boneless, skinless chicken breasts (see note)

1/4 cup

olive oil

1/4 cup

balsamic vinegar

1/4 cup

freshly squeezed lemon juice (from 1-2 large lemons)

1 tbsp

Dijon mustard

3

garlic cloves, finely minced

2 tsp

dried basil

1 tsp

salt (I use coarse, kosher salt)

1/2 tsp

dried oregano

black pepper

1/2 cup

brown sugar, light or dark

1 tbsp

cornstarch

1/4 cup

balsamic vinegar

1/2 cup

water

2 tbsp

soy sauce

4 cups

(about 16 ounces) cherry tomatoes, halved

2 cloves

garlic, finely minced

1/4

to 1/2 cup packed fresh basil, chopped or torn into small pieces

2 tbsp

olive oil

6

to 8 ounces fresh mozzarella cheese, cut into cubes (or small mozzarella pearls/balls halved)

6

slices bacon, cooked and crumbled (see note)

1 lb

penne or campanelle pasta (or similar shape)

View Detailed Directions
2 people Recommend This Recipe