braised balsamic chicken with bacon rotini pasta

Today I surprised my family by making a full-course dinner consisting of two dishes: braised balsamic chicken  and a variation of this penne pasta with spinach and bacon.  Having still not finished the blueberry yogurt cookies and apple pie from two days ago, I thought it would be a good idea to transition into cooking “real” food (a.k.a. attempt to cook meat without hideously charring it to bits).

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As it turns out, dinner was a success!  The chicken came out perfectly juicy and the pasta light and crunchy with bacon bits.  As I was clearing away the dishes, my mom jokingly suggested that after tonight’s dinner, she might never have to cook again.  Ha!  Good one.

Braised Balsamic Chicken with Bacon Rotini Pasta

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Braised Balsamic Chicken:

Ingredients: (serves 4)
4 skinless, boneless chicken breast halves, cut into pieces
ground black pepper
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, diced
1/3 cup balsamic vinegar
2 tomatoes, vine or roma, diced
1 teaspoon dried basil
1/2 teaspoon dried thyme

Season chicken breasts with ground black pepper and garlic salt.  Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.  Pour tomatoes and balsamic vinegar over chicken, and season with basil and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Rotini Pasta with Bacon:

Ingredients: (serves 4)
1 (12-oz.) package of rotini pasta
2 tablespoons olive oil
6 slices bacon, chopped
2 tablespoons minced garlic
1 tomato, vine or roma, diced

Bring a large pot of lightly salted water to a boil.  Add the rotini and cook until tender, 8 to 10 minutes.  Drain and rinse with cold water (so the noodles don’t stick) and set aside.  Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Cook bacon until browned and crisp, and then add garlic and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.  Transfer pasta to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

roasted tomato caprese grilled cheese with balsamic vinegar glaze

caprese: [kuh-prey-zey, ‐zee]
adjective, prepared with fresh mozzarella, tomatoes, and basil leaves and drizzled with olive oil: a caprese salad; caprese sandwiches; pizza caprese.

a.k.a. SAVORY DELICIOUS GOODNESS. I’m talking Panera-Bread-worthy. Oh my god.  A few weeks ago I tried a similar version of this recipe with avocado as a substitute since basil wasn’t lying around, but after a huge shopping spree at Costco today, I had all the ingredients I needed for this godly creation.

…and boy am I pissed I only made two.

Roasted Tomato Caprese Grilled Cheese with Balsamic Vinegar Glaze

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Ingredients: (serves 2)

4 slices sourdough bread
2 tomatos (vine or roma), cut into 1/2-inch thick slices
3-4 ounces fresh mozzarella
1-2 tablespoons olive oil
salt and pepper to taste
1/2 cup balsamic vinegar
12-15 basil leaves

Preheat the oven to 325 degrees.  Place tomatoes on a nonstick baking sheet and drizzle with olive oil, salt and pepper.  Roast the tomatoes for 45-50 minutes.  Meanwhile, add balsamic vinegar to a small saucepan and bring to a boil.  Reduce heat and simmer for 10-15 minutes until liquid begins to resemble syrup.  Pour vinegar into a bowl and set aside to sit.

Once tomatoes are finished, brush both sides of each slice of bread with olive oil and place into a large griddle over medium heat.  Add mozzarella cheese to one side, followed by tomatoes, followed by basil leaves, followed by cheese and bread.  Grill until cheese is melted and each side is golden and crispy.

Once the sandwiches are finished, serve immediately and drizzle with balsalmic glaze. Enjoy!

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