Chicken Bruschetta Pasta

This dish is an Italian game changer. It will have all your friends begging for more. We prepared it for our parents when they were in town visiting and our mother -who hates pasta/Italian food- declared her love for this dish and stated it is a menu must every time she comes down. Oh mom, we love you!

What you'll need:
~1 box gluten free angel hair pasta. (or pasta of your choice)
~2 pints grape or cherry tomatoes roasted in the oven at 450 until just brown and skins are popping    open
~fresh basil
~8 cloves of garlic roughly chopped
~1 medium sized yellow onion, minced
~EVOO
~1 cup shredded Parmesan cheese
~2 cooked chicken breast, shredded or chopped

Cook pasta according to package directions. I always add a pinch of salt and a drizzle of olive oil to my pasta water.
In a large saute pan add 1/4 EVOO and turn heat to medium/high. Once pan is hot add onions and garlic and saute until soft, about 6 or 7 minutes. If they start to brown turn down heat.
Once pasta is cooked remove from pasta water with tongs and place directly in the saute pan. You want the pasta wet because the pasta water will help with your sauce. Turn off heat and drizzle more EVOO on the pasta. Add the roasted cherry tomatoes add all the liquid that released while cooking to the pan as well as the chicken and Parmesan cheese. Now this part is up to you, you can add a lot or a little basil to the dish depending on how much you like basil. Finally toss everything together and salt and pepper to taste. Finish with a drizzle of balsamic reduction if you like.
 
Xoxo,
Gim & G