Grilled Chicken Bruschetta Pasta with Bacon

This just became a staple around here!  We are loving this pasta!  This will be especially good with fresh tomatoes from the garden this summer!  I can't wait!  This is so tasty!  YUM! 

Grilled Chicken Bruschetta Pasta with Bacon

1 lb chicken breasts

salt and black pepper, to taste

1 lb angel hair pasta (no substitute...at least in our minds! :)

6 -8 medium size roma tomatoes  (or more...  I am sure you could also used canned tomatoes with great success!)

1-2 tablespoons olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

2-4 garlic cloves, minced

fresh basil leaves, to taste

1/2 lb bacon, chopped into bite-sized pieces

2 garlic cloves, minced

1/2 cup tomato sauce

1 cup balsamic vinegar

1 tablespoon granulated sugar

basil leaves, cut into thin strips and Parmesan cheese, for garnish


Season both sides of chicken breasts with salt and black pepper. Grill.  Slice into strips on a bias.
Boil pasta as per directions on box until al dente.  Drain.

Wash, core and dice tomatoes. Wash, dry and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and minced garlic and hold for 2 hours before use.

Chop bacon into bite-sized pieces,  Cook in a large skillet.  Drain off most of the grease, leaving some in the skillet to saute garlic and for flavor.  Saute garlic in bacon grease for about 30-45 seconds, being careful not to brown garlic!  Increase heat and add tomato mixture and stir.

In the pot used to boil noodles, add plain tomato sauce and bring to a boil. Add pasta back into pot and toss with tomato sauce.  Add the tomato mixture and toss to coat. Transfer to a service platter or plate individually. Garnish with balsamic glaze, fresh basil, and Parmesan cheese.

Balsamic Glaze: (*This takes about 15 minutes.) Bring vinegar and sugar to a boil in small pan and turn down flame to a simmer Reduce by 75% until sauce turns to a thick syrup, hold at room temperature.