This was the best thing we ate last weekend. This is my favorite dish at Carrabba's. I found the recipe online and knew I had to make it at home. This was so good. The chicken smelled amazing on the grill, and the pasta sauce was fantastic! It was light and fresh. We both absolutely loved it. We want to make it again this weekend.
I did make a few changes to the original recipe. I used a can of San Marzano tomatoes and pulsed them in the food processor to crush them. This recipe has lots of garlic, but don't worry. The flavor is actually pretty mellow since you slow cook it in the olive oil. I used angel hair pasta because that is what I had on hand, but any pasta will work. Give this a try on your next pasta night. It is quick, easy and delicious!
Tagliarini Picchi Pacchiu with Chicken
2 boneless chicken breasts
3 Tbsp balsamic vinegar
2 Tbsp olive oil
1 tsp garlic powder
2 Tbsp fresh basil, chopped
Combine balsamic vinegar, olive oil, garlic powder, basil, salt and pepper. Pour over chicken and marinate in refrigerator for several hours. Grill.
8 ounces angel hair pasta
2 ounces extra-virgin olive oil
6 large cloves garlic, sliced
1 (28oz) can San Marzano Tomatoes, crushed
6 to 8 basil leaves, roughly chopped (reserve 2 chopped basil leaves for garnish)
Pinch salt and pepper
Cook pasta according to package directions.
Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes. Remove garlic and set aside. Add remaining ingredients. Stir over medium heat for approximately 5 minutes. Stir in cooked garlic. Toss with cooked angel hair pasta and top with grilled chicken. Garnish with fresh basil and parmesan cheese.
CONNECT WITH PLAIN CHICKEN