Bruschetta chicken pasta!

I've been craving something and not knowing what it was for days. Tonight, I figured it out! It's this pasta.

You're going to need :

3 chicken breasts, sliced
Angel hair pasta

Bruschetta :

3 large tomatoes, chopped
20 fresh basil leaves, chopped
3 garlic cloves, diced
2 tbsp olive oil
4 tbsp balsamic vinegar
A few dashes of pepper
A dash of salt

Balsamic drizzle :

1/2 cup balsamic vinegar
1/2 cups packed brown sugar

Before you do anything else chop up all of your bruschetta ingredients and go ahead and prepare your bruschetta and set it to the side.

Pull out a big skillet and heat up about 1 tbsp of olive oil. Once your oil is heated up, toss in your chicken.

While your chicken is cooking, start your water for your pasta. Cook as much pasta as you'll need for your meal. We are only 2 people so we don't need very much.

In another saucepan add the ingredients for your glaze and heat on medium low heat. Once it starts bubbling take it down to simmer for about 2 minutes then remove from heat.

Your chicken should be about done by now. If it is add your bruschetta to the skillet with your chicken and just heat it for about a minute. You don't want your tomatoes to get mushy.

Drain your pasta and serve it out, then top with your chicken and bruschetta mix, drizzle your balsamic glaze, and if your feeling frisky add some shredded mozzarella cheese on top.

This is literally the only picture I have of this meal due in large part to the fact that we devoured it!

Chicken & white bean chili

You know those recipes that say add a dash of this and a splash of that? This is one of those recipes. Also, if you're looking for something healthy.. LOOK AWAY! This is in no way for the "health nut", but I went to the gym so it's ok, right? Right.


Let's get to this.

What you'll need :

3 chicken breasts
3 cans cannellini beans, drained and rinsed
1 can diced tomatoes, undrained
Around 32 ounces of chicken broth
1 8 ounce package cream cheese
1 onion, diced (pick your poison on this, I used a sweet onion"
1 bell pepper, diced
1 jalapeño pepper, seeded & diced
1 tbsp vegetable oil
1 can black beans, drained and rinsed
1 1/2 cups corn

Spices:
Adobo
Black pepper
Chili powder
Salt
Cumin
Garlic powder



Alright, what you're going to do first is one of these options, either pre-heat your oven and bake your chicken breasts OR boil them in a big pot. You're just wanting them to be cooked so that you can shred them. I baked mine, if you want to make it exactly how I did.

NEXT! Get out a big pot. Go ahead and heat up your vegetable oil and saute your pepper and onion. One they are nice and cooked (your onions are pretty transparent), toss in the diced jalapeño and the diced tomatoes. Once you start to smell the jalapeño add your cannellini beans, chicken broth, cream cheese, and spices. With the spices I basically just added until it looked and smelled right. (Mine had more Cumin than anything else.) Let it come to a boil. Once it's boiling take it down to a simmer for a good hour. Once your chicken is done go ahead and shred it. You can do this either using a stand mixer OR you can do what I did in order to not have to use a transformer and use 2 forks and just pull it apart. Before you add your chicken to the pot you're going to take all of the contents IN the pot and put it in either a food processor OR a blender and just let it get nice and blended and creamy. Pour it all back in to the pot, then add in the chicken, black beans, and corn. Let it simmer for another 20 minutes, and BAM. You have delicious chili.

This was what it looked like in the pot just before serving it

Sorry for the scatterbrained "recipe". We'll just chalk it up to me being a terrible blogger the past month. But there are many more recipes to come!

AND this was right before we all but inhaled it.

We added just a little bit of shredded sharp cheddar cheese and sour cream,

because at this point, why not?