Bruschetta Chicken Pasta

Ingredients:
- 1 pack of thin sliced chicken breasts (usually 4 in a pack)
- Organic spaghetti (1 cup cooked is the serving)
- 5 tsp olive oil
- 1/4 cup cherry tomatoes
- 4 garlic cloves
- 1/8 cup shredded mozzarella cheese
- pinches of fresh basil
- salt & pepper
- 5 tbs basalmic vinegar
- 2-3 tbs packed brown sugar

Prep:
- Season the chicken breasts with salt and pepper and let it marinate while you prepare the brushetta

Brushetta How-To:
- Slice the cherry tomatoes and add into a small bowl (you may use however much you like, if the amount I gave is not sufficient for you)
- Chop of 2 of the garlic cloves and place in the bowl next
- Add 3 pinches of basil, mozzarella cheese, 1 tsp of olive oil, and a little salt and pepper in the bowl, and then stir together.

*Begin to boil your pasta!*

Basalmic glaze How-To:
- Place the vinegar and the brown sugar into a small pot, and bring to a light boil.  2 minutes after boil, reduce heat to low and let simmer. 

Bringing it all together:
Bring a medium skillet to a medium heat, and spray with a nonstick spray (I use this because it reduces the amount of fat calories).  Place your chicken breasts into the pan, flipping every few minutes to avoid either side being overcooked.  Once the chicken is cooked, turn the pan off and slice each chicken breast up into smaller pieces.  By this time your pasta should be finished, drain the water and keep in the pot.  Add 4 tsp of olive oil to the pasta, the remaining fresh garlic you have, and a little bit of salt (1/2 tsp) to the pot and stir everything together.

Take approximately 1 cup of the spaghetti, and plate it.  Top with some of the sliced chicken (1 breast is the serving size), then add the bruschetta mix you prepared, and finally top it off with the basalmic glaze!  Garnish with fresh basil.

TIP:  Pouring the glaze into a small measuring cup will help you pour it more evenly over the pasta.