Tuscan Chicken Pasta

Rock Bottom Brewery Copycat Recipe

Serves 2-4

1 pound linguine pasta
1/2 cup oil
1 pound grilled chicken, sliced
2 cups bruschetta  (recipe below)
1/2 teaspoon salt and pepper
1/2 cup garlic butter  (recipe below)
1/2 cup grated Asiago cheese
8 fresh basil leaves

Cook pasta according to package directions. Drain. Heat oil in a large skillet over medium high heat. Saute chicken for 30 seconds to 1 minute. Add tomatoes, salt and pepper. Cook 1 minute. Stir cooked pasta into the chicken mixture. Swirl in garlic butter. Serve pasta and chicken mixture; sprinkle grated Asiago cheese on top. Garnish each plate with basil leaves.

2 cups tomatoes, diced
2 tablespoons balsamic vinegar
3/4 teaspoons each: salt and pepper
2 garlic cloves, chopped
2 tablespoons olive oil
4 fresh basil leaves, thinly sliced

Mix all ingredients together in a bowl. Cover, refrigerate until ready to use.

Roasted Garlic Butter:
This recipe calls for a head of roasted garlic. To make it, slice the top off a head of garlic to expose the top of all the cloves, rub on some olive oil, wrap the head in aluminum foil, bake in a 350-degree oven for 40 to 60 minutes until the cloves are soft and golden brown. Let cool, squeeze cloves into a bowl and set aside. Unused roasted garlic butter may be refrigerated or frozen for future use.

1/2 pound each: butter, margarine
1 head roasted garlic cloves, pureed
8 cloves garlic, minced
4 sprigs parsley, chopped
2 teaspoons salt
1/4 teaspoon white pepper

Place butter and margarine in the bowl of a stand mixer. Using the paddle attachment on medium speed, mix until completely soft and smooth. Add the remaining ingredients and mix until blended. Stop as necessary to scrape down the sides of the bowl with a spatula to ensure even blending.