Mozzarella, provolone and Parmesan cheeses top off a rich mix of penne pasta, grilled chicken, bruschetta, fresh basil and Alfredo sauce. Served with toasted side bread.
2 boneless skinless chicken breasts
Italian salad dressing
jar of Alfedo sauce
bag of shredded Italian cheeses
6-8 basil leaves
2-3 cloves of garlic
6 tablespoons extra virgin olive oil
MAKE THE CHICKEN
Marinate chicken breasts in Italian salad dressing for 30 minutes in the refrigerator.
Grill on a George Foreman indoor grill until done.
MAKE THE BRUCHETTA
Chop tomatoes, garlic and basil. Add to a bowl with olive oil. Set aside.
Dump in enough pasta for two people in boiling water and cook according to the package directions. Drain and divide into two bowls.
FINISH THE BOWLS
Cover the pasta with Alfredo sauce from the jar. Spoon on the fresh bruchetta, add the grilled sliced chicken and sprinkle on the Italian cheeses. Put in the microwave for 1-2 minutes to heat the sauce and melt the cheeses.