I got a new vintage pan the other day and I wanted to use it of course.
Every time i get a new vintage cooking item I have to use it that night if not the next! I got the one above for $2 bucks at a thrift store. It was in
excellent condition. No scratches or wear to the enamel. I don't think it was used all that much, well that is about to change.
I knew I wanted to make chicken in it but not what kind of chicken dish. I went through my pantry to see what I had and I came up with Bruschetta
Chicken Pasta. I had a packet of
McCormick's Sweet Basil and Oregano
seasoning packet. They had a recipe on the back for it and I didn't like it so I made it my own way. I used the seasoning
packet as a marinade and added to the recipe they give. It turned out sooooo good!
Mblah's Bruschetta Chicken Pasta
4 chicken breasts pounded to about a half an inch thick.
6 Roma Tomatoes quartered
12 good sized button or baby bella mushrooms cut in halves
6 fresh basil leaves sliced very thin ( I used 6 big leaves)
1 tbs chopped oregano
1/4 cup balsamic vinegar
3 tbs EVOO (extra virgin olive oil)
1/3 cup extra virgin olive oil
2 tbs minced garlic
1 tbs butter
I can diced tomatoes
1 packet of McCormicks Sweet Basil and
Oregano Bruschetta Chicken seasoning packet
1 8oz box of thin spaghetti
1 1/3 cups spaghetti sauce
For the sauce if you don't have any this is what I did. I took one small 4 ounce can of tomato paste. I strained a can of diced tomatoes with fennel
and red peppers (Hunts Brand) into the paste and added about 1/4 cup of water. I heated it on low heat and added some Italian seasonings. I saved the
tomatoes I strained for the top of the Bruschetta Chicken.
Take the McCormick's seasoning packet and mix with 1/3 cup EVOO. Mix chicken breasts in the mixture in a bowl and coat evenly, set in fridge til ready
Boil water and cook all of the pasta for about 8mins. You don't want it fully cooked just tender. When done set aside.
While the water is boiling In a large bowl mix the mushrooms, tomato, basil, oregano, balsamic vinegar and 3 tbs olive oil. Set aside.
Sautee the garlic in the butter and drizzle with EVOO in a LARGE skillet that is at least 2 inches deep and 10inches in diameter. If you use anything
smaller the entire meal won't fit unless you cut the recipe in half. Now, while you sautee the garlic heat the spaghetti sauce.
Once the spaghetti sauce is done mix with the pasta then add to the bowl with the mushrooms, tomatoes and so on. Then put in pan with the garlic.
Top with the chicken and diced tomatoes. Cook on medium low heat til chicken is done. It took about 25mins. I didn't really check the time that well
but it didn't take long for the chicken and veggies to cook. I kept the lid on it and let the little vent be open slightly. Just check it to make sure
it's cooked, time will also vary depending on size of chicken breasts.
When it's done top with a little shredded mozzarella and serve.
I served this with my Italian bread and it was yummy! My fiancee hasn't stopped talking about it. LOL I will definitely be adding this to my recipes.
I think next time I'll make my own seasoning packet
edit on 2/8/2013 by mblahnikluver because: recipe fix