1 lb. uncooked pasta (long, thin noodles are preferred)
1 lb. chicken breasts, seasoned*
1/3 c. olive oil
6 cloves garlic, minced
1/2 tsp. ground black pepper
1 tsp. kosher sea salt
3/4 c. pearl mozzarella
2 tbsp. quality aged balsamic vinegar
YIELD 6-8 servings
Bring a large stock pot of water to a boil. Add pasta and cook according to the package’s directions.
Remove from heat, drain and set aside.
Meanwhile, grill or cook the chicken until it reaches an internal temperature of 160 degrees.
Remove from heat, tent with foil for at least 5 minutes.
In a medium saucepan set over medium heat, add olive oil and garlic.
Cook for 1 minute, then reduce heat to medium-low and continue cooking for additional 4-5 minutes or until the garlic becomes fragrant and very lightly browned. Remove from the heat and stir in salt and pepper.
Add garlic oil mixture to the pasta, then the bruschetta mixture, toss to combine.
Serve in a large bowl or on a platter. Add pearl mozzarella and chicken on top.