Herb Butter Salmon and Asparagus Foil Packs

Serves: 4
Ingredients
4 boneless skinelss salmon fillets
salt and pepper to taste
1 pound asparagus, ends trimmed
1 lemon, thinly sliced, (plus additional wedges for garnish) ½ cup butter, at room temperature
3 teaspoons Italian seasoning
3 teaspoons minced garlic fresh thyme or parsley, for garnish

Instructions
Season salmon generously with salt and pepper on both sides. Arrange one salmon fillet and ¼ of the asparagus in the center of one 12x12 inch piece of foil. Repeat with remaining salmon and asparagus on 3 other pieces of foil. Slide lemon slices under the salmon and asparagus. In a small bowl mix butter, Italian seasoning, and garlic. Drop large dollops of the herb butter on top of the salmon and asparagus. Fold the foil tightly around the salmon and asparagus, being sure to seal the ends together tightly so the juices and butter doesn't run out while cooking. Grill over medium high heat for 6-8 minutes on each side, OR bake at 400 degrees for 20 minutes, until asparagus is tender and salmon is flaky. Drizzle fresh lemon juice over the top and serve immediately.

Bruschetta Chicken

For the chicken:
1 pound thin cut boneless skinless chicken breasts
 1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper

 For the bruschetta topping:
1 1/2 cups diced tomatoes
1 clove of garlic, minced
1 tablespoon olive oil
1/4 cup thinly sliced basil leaves
salt and pepper to taste

 Place the olive oil, lemon juice, Italian seasoning, salt and pepper in a resealable bag. Add the chicken and seal the bag. Shake to coat evenly. Marinate the chicken for at least 30 minutes or up to 4 hours. Preheat a grill or grill pan over medium high heat. Add the chicken and cook for 4-5 minutes per side or until done. While the chicken is cooking, make the bruschetta topping. In a medium bowl mix together the tomatoes, garlic, olive oil, basil and salt and pepper to taste. Let stand for 10 minutes. Remove chicken from the grill, top with bruschetta and serve immediately.

Roasted Cauliflower recipe with Cumin and Paprika

Ingredients
1 (2 lb.) head cauliflower
1 tsp olive oil
1 tsp chili powder
1 tsp ground cumin
½ tsp paprika
¼ tsp salt
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Instructions
Preheat oven to 450 degrees F.
Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.

One Pan Mexican Quinoa and Cashew Sour Cream

Ingredients
For the Quinoa:
1 teaspoon Olive Oil
2 cloves Garlic, minced
1 stalk Celery, diced
1 small Carrot, diced
2 Spring Onions, chopped
4 Jalapeños, seeded and finely chopped
1¼ cup Uncooked Quinoa, rinsed well and drained
1¼ cups vegetable broth
1 (15 ounce) can Black Beans, drained and rinsed
1 (14.5 oz) can Diced Tomatoes, with juice
1 cup Frozen Corn
1 teaspoon Cumin
1 teaspoon Cayenne
2 teaspoons Sugar
½ teaspoon kosher salt
⅓ cup chopped fresh cilantro
1 Avocado, peeled and cubed
1 cup Baby Spinach
Juice of 1 Lime
For Homemade Cashew Sour Cream:
1 cup Raw Cashews (soaked overnight in water and then drained)
1 tablespoon Apple Cider Vinegar
Juice of 1 Lemon
¼ teaspoon Salt
½ teaspoon Nutritional Yeast
⅓ - ½ cup Water, depending on how thick you want it to be
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Instructions:
For Quinoa: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, celery, carrot, spring onoin and jalapeños and sauté for about 1 minute, until fragrant.
Stir in the quinoa, broth, beans, tomatoes, corn, cumin, cayenne, sugar and salt. Bring to a boil, then reduce heat to a simmer.
Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, stir in cilantro, avocado, spinach and lime juice. Season to taste. Top with cashew sour cream and oven-crisped tortilla strips.
For Cashew Sour Cream: Combine ingredients in a blender and blend till very smooth. Keep in air tight container in the fridge for up to 1 week.

Sun Dried Tomato Cheesy Meatballs

Ingredients

Meatballs:
1lb lean ground beef
1 egg, lightly whisked
½ cup almond flour
150g semi-dried tomatoes, drained and oil reserved
½ cup grated Parmesan cheese
4 cloves garlic, crushed
4 tablespoons tomato paste
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped basil
1 tablespoon oil
Salt to taste (about 1 tablespoon)
Pepper
Sauce:
Reserved Sun Dried Tomato oil
2x 420g jars tomato pasta sauce
180g large bocconcini balls (6 large balls the size of golf balls), sliced
Instructions:
Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs.
Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce. Cook, stirring, for 2 minutes.
Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.

Chicken Alfredo Skillet

Ingredients:
2 tablespoons Italian dressing (not the creamy kind)
3 boneless skinless chicken breasts, cut into cubes
16 ounces small/medium sized penne pasta
24-ounces of your favorite Alfredo sauce
1 tablespoon dried oregano
salt and pepper to taste
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 1/2 cups sun dried tomatoes
fresh chopped parsley as garnish
***other add ins that would be great include steamed broccoli, peas, roma tomatoes, red peppers, or your favorite veggies!
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Directions:
Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don't own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste. Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken. Add the box of pasta and the entire jar of alfredo (or 3 cups of homemade alfredo). Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine. Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking. ***Stir in the sun dried tomatoes. Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty! Top with chopped parsley and serve! Enjoy!

White Cheddar Shells with Spinach and Tomatoes

1 box white cheddar shells of choice
1 teaspoon olive oil
2 cups raw baby spinach
1 cup cherry tomatoes, quartered
Salt and pepper to taste

Instructions:
Cook pasta according to directions, through completion.
When the noodles are just about finished, heat olive oil over medium-high heat and saute the tomatoes for about 3 minutes, then add in the spinach. Continue to toss and saute until the spinach is wilted and tomatoes are heated throughout.
Mix the spinach and tomatoes into the cheesy shells and add salt and pepper to taste.

Greek Lemon Chicken

For the chicken:
1 and ¼ pounds of thin boneless skinless chicken breasts
1/4 cup olive oil
the zest of 1 lemon
¼ cup lemon juice
1 teaspoon honey
2 teaspoons minced garlic
1 teaspoon dried oregano
salt and pepper to taste

For the tomato relish:
1 cup of seeded and diced tomato
¼ cup chopped kalamata olives
1 tablespoon olive oil
1 teaspoon lemon juice
2 tablespoons chopped parsley
salt and pepper to taste

Optional garnishes: lemon wedges, parsley sprigs

For the chicken:
In a large resealable bag combine the olive oil, lemon zest, lemon juice, honey, garlic, oregano and salt and pepper to taste. Seal the bag and shake to mix all of the ingredients together.
Add the chicken to the bag and marinate for at least 30 minutes or up to 4 hours.
Heat a grill or grill pan over medium high heat. Add the chicken and cook for 4-5 minutes per side or until cooked through. Cook time will vary depending on the thickness of your chicken breasts.
For the tomato relish:
Combine all of the ingredients in a medium bowl and stir until thoroughly combined. This can be made up to 4 hours in advance.
To serve:
Place the chicken on a platter and spoon the tomato relish over the top. Serve with lemon wedges and parsley sprigs for garnish if desired.

Pan Fried Chicken

My Italian Zest seasoning is excellent and easily applied to pan fried chicken. Try this easy recipe and plate your chicken over rice, quinoa, pasta, or your favorite salad
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Ingredients:
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
1 tablespoon - butter or olive oil
1/2 tablespoon - FlavorGod Italian zest
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Directions:
🔸Preheat oven to 475° Fahrenheit. 🔸Season chicken. Heat oil in a 12" heavy nonstick skillet or cast iron over high heat until hot but not smoking. Place chicken in skillet, skin side down, and cook 2 minutes.
🔸Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, skin is golden brown, about 12 minutes.
🔸Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.
🔸Pull chicken out of oven season with Italian Zest Seasoning and let rest for 5 minutes.

Gluten free Chocolate Cake

3 eggs
3/4 cup cocoa powder
1/3 cup smart balance buttery spread, melted ( or coconut oil)
1/2 cup coconut sugar
6 oz dark chocolate, melted
1/2 tsp aluminum free baking powder
2 tsp vanilla extract
Pinch of celtic salt

Preheat oven to 350 degrees F. Line a 8 inch round baking pan with unbleached parchment paper. Set aside.

Combine the sugar and eggs on a stand mixer. Add the vanilla extract, melted spread and combine. With the mixer running, add the melted chocolate.

Turn mixer off and add the baking powder and cocoa powder. Combine on low speed to make sure the cocoa powder doesn't fly every where. Transfer the mixture to the prepared baking pan and bake for 25-30 minutes.

Let the cake cool in the pan and serve as desired.

Broccoli–Cheddar Omelet

To get that creaminess, be sure not to overcook. Wait to add the broccoli at the end of cooking; otherwise the vegetables will weep liquid into the eggs.

INGREDIENTS
2 large eggs
2 tsp cold water
Salt and black pepper
1 tsp olive oil
¼ cup shredded cheddar cheese
½ cup cooked broccoli florets

INSTRUCTIONS
In medium bowl, whisk eggs until blended. Add water, salt, and pepper; whisk another 5 seconds.
Warm oil in 8- to 10-inch nonstick skillet over medium-high heat until hot but not smoking. Reduce heat to low; add egg mixture. Cook 10 seconds, until eggs are just set. Using a metal spatula, gently lift the edge of the omelet to let the uncooked egg run underneath. Do this around the perimeter of the pan until most of the uncooked egg has flowed beneath the omelet.
Cook about 2 minutes, then sprinkle the cheese on top. Cook 1 minute more.
Spoon the broccoli onto half of the omelet. Using the spatula, fold the other half of the omelet over the filling. Slide the omelet onto a plate and serve hot.

Buffalo Chicken Salad with Blue Cheese Cilantro Ranch

Buffalo Chicken Salad:
1 recipe Buffalo Chicken (on blog) sliced or chopped
1 large head romaine lettuce, chopped
Fresh corn kernels from 1 ear of corn
1 red bell pepper, chopped
1/2 cup matchstick carrots
3 stalks celery, chopped
1 large avocado, chopped or sliced
Blue Cheese Cilantro Ranch:
1/2 cup real mayonnaise (I use lowfat)
1/2 cup sour cream (may sub Greek yogurt with a pinch of sugar)
3 tablespoons blue cheese crumbles
1/4 cup cilantro, packed
2 garlic cloves, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dry parsley
1 teaspoons dry chives
1/2 teaspoons dry dill
milk (as needed)
Garnish:
Blue cheese crumbles
freshly squeezed lime juice
bacon crumbles (optional)
Easy Croutons:
1/2 loaf garlic/herb French bread
olive oil
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Directions:
Buffalo Chicken: Prepare Buffalo Chicken according to directions.
Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, adding milk as needed to reach desired consistency. Chill until ready to use.
Croutons: Preheat oven to 400 degrees F. Cube bread into bite size pieces and add to a large bowl. Drizzle with olive oil and toss to coat. Spread bread in an even layer onto baking sheet and bake for approximately 15 minutes or until golden.
Assemble: If not expecting leftovers, add all of the Salad ingredients to a large bowl and drizzle with desired amount of dressing and toss to combine. Garnish with blue cheese crumbles and croutons. If you are expecting leftovers, toss all of the salad ingredient together in a large bowl except avocados. Garnish individual servings with avocados, croutons and dressing.

Strawberry Avocado Spinach Salad with Chicken

Ingredients
 ¼ cup extra virgin olive oil
 1 tablespoon golden balsamic vinegar
 1 teaspoon sugar
 1 tablespoon roughly chopped fresh tarragon
 ¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
 2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
 6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
 3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds

 Instructions
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.

Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours. Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn.

Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices. Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

Buffalo Chicken Salad

Serves: 2

 Ingredients
 ½ batch of our all-purpose buffalo chicken (recipe previous post) 4 cups chopped romaine lettuce 1 cup baby spinach ½ cup carrots, julienned (thinly sliced) ½ cup red onions, sliced ½ cup bell pepper, sliced ¼ cup blue cheese juice of ½ lime 1 tablespoon olive oil Ranch or blue cheese dressing to top

Instructions
 Begin by cooing the buffalo chicken using the recipe on previous post. While the chicken is cooking, chop all the veggies for the salad. Once the chicken is cooked, place the romaine lettuce and spinach in the bottom of a large bowl. Top with chicken, carrots, onions, bell peppers, and blue cheese. Drizzle with olive oil & lime and sprinkle with salt and pepper to taste. Drizzle with ranch or blue cheese, if desired.

Beef and Broccoli

INGREDIENTS:
 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3-4 cups chopped broccoli florets (about 1 medium head of broccoli) 1 batch of sauce (see below) 1 tablespoon peanut oil 2 cloves garlic, peeled and minced optional garnishes: toasted sesame seeds and/or thinly-sliced green onions

Sauce Ingredients:
 3/4 cup water 3 tablespoons oyster sauce 3 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon freshly-ground black pepper optional: 1-3 teaspoons sriracha

DIRECTIONS:
 TO MAKE THE BEEF AND BROCCOLI:
 Add the steak to a large bowl, along with the soy sauce and rice wine vinegar. Stir to combine, then let the steak marinate for at least 10 minutes (or up to 1 hour). Meanwhile, fill a large stockpot halfway full of water, and bring it to a boil. Stir the broccoli florets into the water, and cook for 30-45 seconds. Drain (or transfer the broccoli to a strainer), and set aside. Prepare the sauce (see instructions below). Once the steak has finished marinating, add the peanut oil to a large saute pan or wok over medium-high heat. Add the steak and garlic, and saute -- stirring occasionally -- until the steak is cooked through, about 5-6 minutes. Add the sauce and broccoli, and toss to combine. Continue cooking for 1-2 more minutes, or until the sauce comes to a simmer and thickens. Remove from heat and serve immediately, topped with optional garnishes if desired.

TO MAKE THE SAUCE: Whisk all ingredients together until combined.

Grilled Lemon Herb Mediterranean Chicken Salad

 

Serves: 4 

Ingredients 

Marinade/Dressing: 

2 tablespoons olive oil juice of 1 lemon (1/4 cup fresh squeezed lemon juice) 2 tablespoons water 2 tablespoons red wine vinegar 2 tablespoons fresh chopped parsley 2 teaspoons dried basil 2 teaspoons garlic, minced 1 teaspoon dried oregano 1 teaspoon salt cracked pepper, to taste 4 skinless, boneless chicken thigh fillets (or chicken breasts) Salad: 4 cups Romaine lettuce leaves, washed and dried 1 large cucumber, diced 2 Roma tomatoes, diced 1 red onion, sliced 1 avocado, sliced ⅓ cup pitted Kalamata olives (or black olives), sliced Feta cheese (optional) Lemon wedges, to serve 

 Instructions:

 Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Ingredients
 Lime Salmon 4 (6 oz) skinless salmon fillets 3 Tbsp olive oil, plus more for grill 2 tsp lime zest 3 Tbsp fresh lime juice 3 cloves garlic, crushed Salt and freshly ground black pepper, to taste Coconut Rice 1 1/2 cups Zico Coconut Water 1 1/4 cups canned coconut milk 1 1/2 cups jasmine rice, rinsed well and drained well 1/2 tsp salt Avocado-Mango Salsa 1 large mango, peeled and diced 1 cup chopped red bell pepper (1/2 large) 1/4 cup chopped fresh cilantro 1/3 cup chopped red onion, rinsed under water and drained 1 large avocado, peeled and diced 1 Tbsp fresh lime juice 1 Tbsp olive oil 1 Tbsp Zico Coconut Water Salt and pepper, to taste

 Directions
 For the salmon:
 In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:
While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork.

For the avocado-mango salsa:
While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste. Serve salmon warm with coconut rice top with avocado mango salsa.

Grilled Lemon Garlic Chicken Greek Salad

Serves 4

 Ingredients:
2 large skinless boneless chicken breasts, halved to make four fillets 4 Flatbreads Marinade / Dressing: ¼ cup olive oil ¼ cup lemon juice 1 tablespoon red wine vinegar 2 teaspoons minced garlic 2 tablespoons dried oregano 1 teaspoon salt Cracked pepper For The Tazatziki (or use store bought): 1 cup plain Greek yogurt 1 tablespoon olive oil 1 lebanese cucumber, peeled, deseeded and grated 1 clove of garlic, minced 1 tablespoon lemon juice Pinch of salt

 For The Salad:
 3 lebanese cucumbers, halved lengthways and sliced thick 8 oz tomatoes 1 green pepper, deseeded and sliced ½ red onion, sliced thinly 7 oz marinaded Feta cheese, cubed ½ cup pitted Kalamata olives .

 Instructions:
Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ⅓ cup to use as the dressing; reserve in the refrigerator for later. Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes or overnight in the refrigerator. While chicken is marinading, prepare tzatziki: combine tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to serve. Toss salad ingredients together and divide between four plates. Warm flatbreads on a pan over low heat until soft. Heat a large grill pan over medium-high heat. Remove the chicken from the marinade and sear until the chicken is cooked through. Remove chicken from the pan; allow to rest for 5 minutes. Slice thickly and arrange on salad. Slice each flatbread into four pieces and arrange on salad plates. Drizzle with the reserved dressing and serve with the tzatziki.

Cajun Shrimp with Tomato Alfredo Pasta

12 oz dry pasta, such as fettuccine 12 oz large shrimp, uncooked, shells removed 1 tbsp cajun seasoning 2 tbsp olive oil 2 tbsp butter 1 small onion, chopped 2 cloves garlic, minced 15 oz can diced tomatoes ¾ cup heavy cream 1 oz Parmesan cheese, grated salt and pepper to taste 3 fresh basil leaves, chopped for garnish 

Cook the pasta according to package instructions. 

In the mean time, season the shrimp with the cajun seasoning. In a large skillet heat 1 tbsp of the olive oil over medium high heat. Add the shrimp and cook on both sides until pink, it shouldn't take more than a couple minutes. Remove the shrimp from the skillet and set aside. Add the remaining 1 tbsp of olive oil and the butter to the skillet and heat until butter melts over medium heat. Add the chopped onion and garlic, then cook for about 3 minutes until the onion becomes soft and translucent. While the onion is cooking pour the tomatoes in a food processor or blender and pulse until smooth. Add the tomatoes to the skillet, bring to a boil then turn down the heat and simmer for about 15 minutes, stirring occasionally. Add the heavy cream and Parmesan cheese to the skillet, and cook for another 5 minutes. Taste and season with salt and pepper as needed. Add the cooked pasta and shrimp to the skillet and toss everything well together. Garnish with fresh basil and more Parmesan cheese if preferred, and serve immediately.

Chicken Bruschetta Pasta

Ingredients
1 pound bow tie pasta (may use whole wheat) 1 tablespoon olive oil 4 (4- ounces each) boneless, skinless chicken breasts, cut into cubes salt and fresh ground pepper, to taste 6 roma tomatoes 10 fresh basil leaves, cut into thin strips 4 tablespoons olive oil, divided 1/4 teaspoon salt 1/8 teaspoon fresh ground pepper 4 garlic cloves, minced, divided 1/2 cup tomato sauce Balsamic Glaze 1/2 cup balsamic vinegar 1/2 tablespoon sugar

 Instructions
 Prepare pasta according to the directions on the package. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165F degrees. Set aside. Dice tomatoes and save the juices in a small bowl. Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat. Add remaining garlic and saute for about 20 seconds, or until soft and tender - do not burn the garlic. Increase heat to medium high and stir in previously prepared tomato salad. Add tomato sauce to pan and bring to a boil. Add prepared pasta to sauce pan and toss around until coated. Set aside. In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta. Transfer pasta to a platter. Arrange prepared chicken breasts on top of pasta. Serve.