A delightful twist on the classic bruschetta chicken pasta, combining fresh ingredients and vibrant flavors.
Prepare the tomato salad by dicing the tomatoes and mixing them with chopped basil, olive oil, salt, and pepper in a bowl. Let it sit for 30 minutes.
Letting the tomato salad sit allows the flavors to meld together beautifully.
In a small saucepan, combine balsamic vinegar and sugar. Heat until it reduces to a syrupy consistency, then set aside.
Stir occasionally to prevent the glaze from burning.
Cook the pasta in boiling water until al dente. Drain and set aside.
Reserve a bit of pasta water to adjust the sauce consistency later.
Season the chicken breasts with salt and pepper. Grill them until fully cooked and slightly charred.
Ensure the grill is preheated to achieve nice grill marks on the chicken.
Toss the cooked pasta with the tomato salad and transfer to serving plates.
Mix gently to avoid breaking the pasta.
Slice the grilled chicken and place it on top of the pasta. Drizzle with balsamic glaze before serving.
Arrange the chicken slices neatly for an appealing presentation.
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