Grilled Bruschetta Chicken with Tomato and Garlic Pasta

This recipe was simple and delicious even though it is not a great picture of the dish. The chicken was so moist and was very tasty!

**I recommend marinating your chicken in the Sun-Dried Tomato Vinaigrette  for a couple of hours instead of placing the chicken in a bag for 10 minutes before grilling the chicken. This gives the chicken a much better flavor.

Ingredients for chicken:

4 small boneless skinless chicken breast
Sun Dried Tomato Vinaigrette

Ingredients for topping:

1/4 cup Sun Dried Tomato Vinaigrette for topping
1 tomato, finely chopped (I used cherry tomatoes)

1/2 cup  Finely Shredded Mozzarella Cheese

1/4 cup chopped fresh basil (If you don't have fresh basil, use 1 tsp. dried basil leaves instead.)

Directions:

Heat grill to medium heat.

*Skip this step if you marinated your chicken prior to grilling.  Place chicken in large resealable plastic bag. Add dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing.

Place chicken on grill; cover with lid. Grill until almost cooked thoroughly. Meanwhile, combine  dressing, tomatoes, cheese and basil.

Top grilled chicken with tomato mixture. Cover grill and cook 2-5 minutes longer until chicken is thoroughly cooked.

  

Tomato Garlic Pasta

Ingredients:

2 TBSP. (or more) olive oil
2 tsp. minced garlic

1 tsp. basil
Tomato (again I used cherry tomatoes)
1/4 c. chopped yellow onion
Ground pepper

1/4 cup (or more depending on your taste) Sun-Dried Tomato Vinaigrette
Pasta, freshly cooked (linguine, angel hair, etc.)

Heat oil in saucepan, add onion and saute until translucent. Add garlic, basil, tomato. Add more olive oil, if desired. Add pepper. Toss with cooked pasta. Add sun dried tomato dressing.  Salt to taste.

ENJOY!!