Several months ago I invested in an external hard drive for my blog because all of my videos and photos were clogging up my internal hard drive and slowing my laptop down. I moved everything on there, including the intro narration and before and after photos that I use in my videos.
Can you guess what’s coming next?
I sat down yesterday morning, as I do every Saturday morning, to edit and upload this week’s video only to find that the USB cable that connects the external hard drive to my laptop has a kink in it and the two won’t connect. Argh!
I threw on my gym clothes and went for my Saturday morning run on the treadmill at the gym then stopped at Best Buy on my way home to pick up a new cord. I was frustrated to discover that this particular cord is proprietary to the manufacturer and the only place I can buy a new one is from their website. Double argh!!
Oh, and did I mention that the clerk at Best Buy that came over to assist me in my search is a guy that I dated about 2 years ago? And here I am in my gym clothes, no makeup, hair pulled back, smelling of sweat. Yes, it was a bang up morning. I think that deserves a triple argh.
So there is no video this week. I have the footage carefully saved for now and will put it together once I get the new cord, but until then it will live in the internal memory of my laptop. But that can’t stop me from at least sharing the written recipe with you all, right?
This week I present to you an easy, flavorful, and good-for-you dish that has become a staple for busy weeknights in my house. I’ve taken the flavor of Italian bruschetta — tomatoes, basil, garlic and parmesan cheese — added some grilled chicken and served it over a delicate whole wheat angel hair pasta.
First, I marinate boneless, skinless chicken breast tenderloins in a simple mixture of olive oil, balsamic vinegar, garlic, sea salt and pepper. I often start the marinating process before I leave for work in the morning, but 20-30 minutes is sufficient as well.
While the chicken is marinating, I whip up the bruschetta: a mix of fresh tomatoes, basil, garlic, and parmesan cheese. I love the pop of color the bruschetta adds to the dish, and of course the flavor combination is divine. I then grill up the chicken in my ridged cast iron grill pan; the tenderloins cook up in just about 2 minutes on each side. Keeping the chicken in the pan, I then smother it with the bruschetta and bake it in the oven at 425F for 10 minutes until the cheese is melted and the tomatoes are slightly soft and warm. The beauty of cast iron is that it moves easily from stovetop to oven.
The finished product is a delicious explosion of flavor on the palate: juicy tomatoes, peppery basil, spicy garlic, tender chicken, nutty pasta. It’s divine and so easy and good for you, how could you not give it a try?
Chicken Bruschetta over Whole Wheat Angel Hair
Recipe by Colleen Fields
Flavors of classic Italian bruschetta — juicy tomatoes, peppery fresh basil, and spicy garlic — combine with tender chicken and nutty whole wheat angel hair pasta for an easy and delicious meal that is perfect for those busy weeknights.
Yield: 4 Servings