This last week I saw a few food posts about pasta, tomatoes and chicken. It honestly made my mouth water because lets face it pasta and chicken to me is always a win. I will fully admit, my husband wasn't the biggest fan of this dish, not because it was terrible but because it is just not flavors he likes, like he does not like balsamic vinegar all that much. Even though most of my cooking I do for him and cater to his tastes, every once in awhile I like to throw something in there that I absolutely love! I just love the man so much that feeding him makes me happy, that's how I won him over, truly a way to a mans heart is through his stomach.
I will tell you the story, so my husband and I weren't even officially dating yet, I had invited him and his brother over for a Sunday dinner. Most of my roommates were not home except my one lovely one, so the boys showed up and my dear sweet husband, now knowing him today knows this was a big deal, had attempted to make cookies. They were a good attempt but in my head I already thought "well he won't have to worry about cooking if he marries me". So this sweet man and his awesome brother came into my house and I heard my husband say "That smells like roast and Yorkshire pudding" I smiled and told him it sure was. He told me how he hadn't had Yorkshires in a long time and then couldn't believe how big and puffy they were. As we sat down for dinner and this fine traditional Sunday dinner was spread out before us I could hear him and see him while he ate and I could tell he was quite enjoying it. He later told me that he knew he couldn't let me go because he would never be able to find someone who cooked like that. So my dating advice if you want to catch a man, make him a nice beef roast dinner with Yorkshire pudding, he might put a ring on your finger right then and there!
Anyhow! On to the recipe!
Bruschetta Chicken Pasta:
3 Large Chicken Breasts
5 Medium Sized Tomatoes
1/2 Red Onion
3 Cups of Fresh Tender Spinach
6-7 Large Mushrooms
3 Cloves of Garlic
1/2 Cup Of Grated Parmesan Reggiano
1/2 Cup Shredded Mozzarella
3 Tablespoons of Balsamic Reduction
1/4 Cup of Butter
6 Basil Leaves
1/4 Cup of Fresh Parsley
Spaghetti Pasta (As much as you need to feed the crowd)
Salt and Pepper to taste
Preheat oven to 350F. In a large frying pan pour a bit of olive oil into it when it is heated up. Season the chicken with salt and pepper. Cook chicken for 5 minutes on each side, or until it is slightly golden on each side. In a baking dish, place chicken breasts in it and coat each with the balsamic reduction, sprinkle with mozzarella cheese on top of the chicken breasts and bake in the oven until the cheese is melted and slightly brown.
In a large pot fill it half way with water, add 2 teaspoons of salt. Allow to come to a boil and add the spaghetti noodles. Allow to cook till it is al dente (so not all the way cooked). Drain and add a bit of olive oil to the pasta to prevent it from sticking together.
Dice tomatoes and onions up, set aside. Wash and slice the mushrooms so they are thinly sliced. Dice up the basil and parsley, and mince the garlic. in a large sauce pan on medium heat, melt the butter, add mushrooms and stir until they start to get softer and starting to brown. Add the onions and garlic and cook for about 3 more minutes while stirring often. At the very end toss in the tomatoes and spinach.
In a large bowl add spaghetti noodles, add all the warm veggies on top, sprinkle with the herbs. With tongs mix it all together so everything is evenly incorporated. Slice chicken up and layer it on top of the pasta, sprinkle with the Parmesan cheese. Serve and enjoy.
Hope you enjoy it, I enjoyed it! Although I swear I thought I was feeding an army that night because there is a massive bowl of it in my fridge!
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