After all these years, I’ve finally gotten my husband to watch The Bachelorette with me (don’t tell him I told you, ok?).
I’m now 100% convinced that watching the show as a couple is the key to a successful marriage.
…oh, and coffee. Coffee is the other key to a successful marriage.
But, this show, you guys! It’s pure gold mindless entertainment. First, you laugh. A lot. Then you get invested. Then, you get mad. Why can’t any of these guys pronounce Uruguay correctly?
This dish is comprised of 3 different parts: the pasta, the bruschetta, and the chicken.
I used my favorite method of preparing chicken, a fool-proof process I learned from Gimme Some Oven, where the chicken breast is brined (a process where meat is submerged in warm salt water to prevent it from drying out when cooked) for 15 minutes, lightly brushed with butter, sprinkled with seasoning, and baked at a high temperature. The results are always consistent with tender and juicy chicken that compliments any dish. Trust me, once you try her method you won’t bake your chicken breasts any other way!
To make the bruschetta, I halved a pint of cherry tomatoes, diced fresh basil leaves, roasted garlic in olive oil, and tossed everything with balsamic vinegar and salt and pepper, to taste.
To bring the dish together, simply prepare pasta noodles and toss with olive oil, salt, and pepper, add the chicken, and top with fresh bruschetta, and you’ve thrown together the ultimate comfort meal – a wonderful dish bursting with flavor with every bite.
So start boiling that water and halving those tomatoes, then pull up The Bachelorette and give me a call so I can come over with a fork!
- warm water
- 1/4 cup kosher salt
- 4 boneless, skinless chicken breast
- 1 tbsp melted unsalted butter or olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 pint cherry tomatoes, halved
- 10 fresh basil leaves, thinly sliced
- 3 garlic cloves, minced
- 1 1/2 tsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- sea salt and freshly cracked pepper, to taste
- 8 ounces spaghetti noodles
- extra virgin olive oil
- sea salt and freshly cracked black pepper
- To brine your chicken breasts, simply fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.
- Heat oven to 450 degrees F.
- Place the chicken breasts in a single layer in a large baking dish. Brush on both sides (turning once) evenly with the melted butter or olive oil.
- In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
- Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. If you use a cooking thermometer to measure the temperature thickest part of the breast, it should be between 160-170 degrees F.
- In a small skillet, bring olive oil to medium heat. When hot, add the garlic and stir constantly until lightly browned (be careful to remove before burning). Set aside. In a medium bowl, combine the tomatoes, basil, balsamic vinegar, roasted garlic olive oil mixture, and salt and pepper. Taste and adjust seasonings accordingly.
- Bring salted water to a boil and cook pasta noodles until al dente. Remove from heat and drain, then drizzle with olive oil (remember a little goes a long way), and toss with sea salt and freshly cracked black pepper.
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