Chicken Bow Tie Pasta w/Bruschetta

Tonight we had a birthday dinner for my sister, Lori. Since we just received a gorgeous bunch of vegetables and fruit from Bountiful Baskets http://www.bountifulbaskets.org/ this weekend I needed to incorporate some of those veggies in our dinner.

My friend Leslie gave me the recipes for the pasta dish and the bruschetta that I made. And both were delicious!

The bruschetta is so easy and pretty (but not easy to photograph so there is no pic). I had some great french bread in the freezer (also from Bountiful Baskets) and did the following with it:

Bruschetta

Slice any type of hearty bread--rub with garlic clove and drizzle with olive oil, toast.

In a bowl mix the following:

Chopped tomatoes (I had 4 Roma and they were great)

Chopped red onion (about 1/4 of a large red onion)

Basil

Olive oil (I used garlic-infused) - just drizzled a bit

Chopped garlic - 2 cloves

Red Wine Vinegar - a couple of splashes

Salt and pepper

Spoon the tomato mixture on top of the sliced toasted bread--yum yum!

Chicken Bow Tie Pasta

3 Boneless, skinles chicken breasts

1/2 cup soy sauce

2 T ginger - chopped

2 cloves garlic - chopped

2 ears of corn - roasted

2 red peppers - roasted

1 lb. Farfalle pasta

3 T fresh basil or 1 T dried basil

Vinaigrette: 3 T balsamic vinegar and 1/2 cup olive oil

Marinade: Place soy sauce, ginger, and garlic in a small sauce pan and bring to boil. Set aside for 30 min. Pour marinade over chicken breasts, cover and refrigerate for at least four hours. Season with pepper and grill or saute. Remove chicken and let sit for 10 minutes then slice crosswise into strips.

Corn: Preheat the oven to 350 degrees. Remove the silk from the corn and all but one layer of the husk; dip corn into water to moisten. Cover with layer of husk, place on baking sheet, and roast for 45 minutes. Scrape kernels from the corn and set aside.

Red peppers: Rub peppers with olive oil. Place on baking sheet and roast for 25 minutes at 350 degrees. Remove from oven and place in closed brown paper bag until cool. Peel the blistered skin and remove seeds. Slice peppers into strips. Set aside.

Vinaigrette: Wisk together olive oil, balsamic vinegar, basil, and salt and pepper to taste.

Pasta: Cook pasta according to directions

Toss chicken, corn, peppers and vinaigrette with the pasta.