When I was a little girl, my favorite restaurant was TGI Fridays.
Whenever mom and dad offered to take my sister and I out to dinner for good grades, a sports accomplishment or to celebrate our birthday, I chose TGI Fridays nearly every time.
Though I’m a bit more adventurous in what I order off a menu nowadays, I only ordered one thing off the menu at TGI Fridays: the Bruschetta Chicken Pasta.
Sometimes after a two- or three-day weekend swim meet growing up (when I was super starving from expending all of my energy in the pool), I could almost finish the entire plate. It was THAT GOOD. My dad would playfully egg me on to see if I could finish it all, but in spite of its deliciousness I don’t think I ever got there.
Sadly, like most chain restaurants these days, I fear the quality of TGI Fridays food has suffered in the last five years, and the Bruschetta Chicken Pasta they serve today does not match up to the dish of my youth. It’s a bit greasier than it used to be — more pasta and less chicken and tomatoes.
That’s why I decided to do a healthy makeover of my childhood favorite recipe.
You don’t have to be a full-time restaurant chef to cook like one. Want proof? Go to TGI Fridays, order the Bruschetta Chicken Pasta, turn around and make this recipe at home, and then tell me which one you like better in the comments!
Not only is this recipe fresher with ripe tomatoes, freshly grated cheese and local chicken, it’s also not loaded with unnecessary grease or calories.
I hope you enjoy this makeover recipe as much as my family and I do! It has become a regular in our weekly meal planning rotation.
Chef’s tip: I swear by Sartori’s Bellavitano Balsamic cheese and that is what I use every time I make this!
- *Balsamic Glaze:
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1 teaspoon honey
- *Bruschetta Marinara:
- 2 cups diced tomatoes (about 4 medium tomatoes)
- 1/4 cup pasta sauce
- 1/4 cup chopped basil
- 1 tablespoon olive oil
- 2 teaspoons dry white wine
- 2 garlic cloves, minced
- Salt and pepper to taste
- *Chicken and Pasta:
- 1 pound skinless chicken breasts (about 3 breasts)
- 1 tablespoon olive oil
- 2 teaspoons paprika
- Salt and pepper to taste
- 1/2 box cooked angel hair pasta
- 1/2 cup Parmesan cheese, shredded (for garnish)
- 1 tablespoon parsley (for garnish)
- To make the balsamic glaze, heat the balsamic vinegar, brown sugar and honey in a small saucepan over medium/low heat. Stir the mixture and heat until bubbling, then gently simmer the mixture on medium-low heat until it is reduced in volume by half and set aside.
- To make the bruschetta marinara, combine the tomatoes, pasta sauce, basil, olive oil, white wine, garlic, salt and pepper in a small bowl. Cover and set aside.
- Preheat the oven to 400˚ F (not necessary if you want to grill the chicken). Marinate the chicken by combining the olive oil, paprika, and liquid salt and pepper in a medium bowl. Spread the marinade across the chicken and chill in the refrigerator for at least one hour (optional).
- Bake the chicken for 20 minutes, flipping halfway through. You can also cook the chicken on the grill if the weather is nice!
- To prepare the meal, divide pasta among the plates and top with bruschetta marinara, chicken and the balsamic glaze. Garnish with Parmesan cheese and parsley and serve with a side salad or warm crusty bread.
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