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Loved it! Had a balsamic reduction over steaks recently and was hooked, then saw your recipe and thought, a must try! I did add some fresh buffalo mozzarella b/c I had it on hand and needed to use up (just added during the last step when assembling it all together) Served it for guests with crusty bread and a big salad and we all were so happy with our tangy, juicy, saucy chicken pasta!
My husband & I made this last week & loved i!. The balsamic glaze really makes it. I think I had this dish at Friday's a number of yearws ago, so when I saw this recipe posted it peaked my interest. Definitely a make again dish! This would make a good dish for company.
This is actually nothing like TGIFriday's Bruschetta Chicken pasta. There is no tomato sauce in it at all, It is only Angel Hair pasta (Wheat) Topped with Bruschetta (sold in containers pre made where you find specialty cheeses and other items) Then topped with grilled chicken, topped with the glaze (Ready made also and can be found in most markets with the vinegars and dressings) and top with Shaved Parmesan cheese. VERY easy to make and I tried this and does not even taste the same. No offence.
I've had this dish at the restaurant several times
My daughter loves this dish at TGI Friday's and asked me to make it at home. This recipe is spot on. Make the tomato salad first since it has to marry for a couple of hours. I used just a little more garlic and it was worth it. I used brown sugar for just a little deeper flavor. Other than that, this is just as good or better than the restaurant.
This recipe taste great but the directions are out of order. You should make the "bruschetta" first (since you have to let the flavors marry for about two hours), then boil the pasta and make the balsamic vinegar reduction, after which you make the chicken, and then combine it. This is the second time I've made it, and although good it takes way more than the suggested time.
I was told I could make this recipe anytime I wanted! It was a hit- it tasted quite good, better than the restaurant's dish I think. I made a couple of substitutions- 1tbsp minced garlic (I would even like a little more garlic next time) and a 1- 14oz can of diced tomatoes as it was what was on hand in the house. I also omitted the oil without issue. Will definitely make again- thank you for sharing.
This was very good. Just made it and it is so tasty. Everyone is right about the balsamic glaze, it does take a while to make, but it definitely adds to the dish. Thanks!
I first tried this dish at tgi Fridays, and I really liked it. So had to look for copy of it, made this dish for a friend at work, and he really loved it. And he's not a big pasta eater.
This was always my favorite dinner at TGIFridays. It used to come with shrimp or chicken, so I still make mine with shrimp.
I buy the big bag of uncooked, deveined, detailed shrimp, and broil them in the oven right before the sauce is finished. Once you mix them into the sauce, you want to serve immediately. Leaving them on the burner will make them too tough. I also use the canned tomatoes in italian seasoning for the sake of convenience. Serve over angel hair with garlic bread!