Bruschetta Chicken Bacon Pasta

Ingredients

• Chicken breasts - 2-3
• Olive oil - 1/4 cup (60 ml)
• Balsamic vinegar - 1/4 cup (60 ml)
• Lemon juice - 1/4 cup (60 ml)
• Dijon mustard - 1 tbsp
• Garlic - 3 cloves, minced
• Dried basil - 2 tsp
• Dried oregano - 1/2 tsp
• Salt - 1 tsp
• Brown sugar - 1/2 cup (100 g)
• Cornstarch - 1 tbsp
• Water - 1/2 cup (120 ml)
• Soy sauce - 2 tbsp
• Cherry tomatoes - 2 cups, halved
• Garlic - 2 cloves, minced (optional)
• Fresh basil - 1/2 cup, chopped
• Mozzarella pearls - 8-10 oz (250-300 g)
• Bacon - 8 slices, cooked and chopped
• Pasta (bowtie or penne) - 1 lb (450 g)

1. 1In a bowl, mix olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, dried basil, oregano, and salt. Add chicken and coat well. Marinate in the fridge for 6-12 hours.
2. 2Cook chicken on a grill pan or skillet over medium heat for about 4-5 minutes per side, until fully cooked. Let it rest, then cut into bite-size pieces.
3. 3In a small saucepan, whisk together brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Bring to a boil, then reduce heat and simmer for 3-5 minutes until thickened. Set aside.
4. 4Cook pasta according to package instructions. Drain and let it cool slightly.
5. 5In a large bowl, combine pasta, chicken, cherry tomatoes, garlic, mozzarella, fresh basil, and bacon.
6. 6Drizzle balsamic glaze over the top and gently toss everything together. You can save a little glaze for serving.