Bruschetta Chicken and Bacon Pasta

melskitchencafe.com

Sheila C

subheading: CHICKEN + MARINADE:

2 pounds boneless, skinless chicken breasts (see note)

¼ cup olive oil

¼ cup balsamic vinegar

¼ cup freshly squeezed lemon juice (from 1 to 2 large lemons)

1 tablespoon Dijon mustard

3 garlic cloves, finely minced

2 teaspoons dried basil

1 teaspoon salt (I use coarse, kosher salt)

½ teaspoon dried oregano

Pinch of black pepper

subheading: BALSAMIC GLAZE/DRESSING:

½ cup brown sugar, light or dark

1 tablespoon cornstarch

¼ cup balsamic vinegar

½ cup water

2 tablespoons soy sauce

subheading: PASTA + TOMATOES:

4 cups (about 16 ounces) cherry tomatoes, halved

2 cloves garlic, finely minced

¼ to ½ cup packed fresh basil, chopped or torn into small pieces

2 tablespoons olive oil

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

6 to 8 slices bacon, cooked and crumbled

1 pound penne or campanelle pasta (or similar shape)

Directions at melskitchencafe.com

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