today's dinner

on tuesdays I have class from 10:30am until 8:30pm, and the food is so disagreeable at school that i can't bear to eat it, so if i haven't packed my own lunch i starve until i get home around 9pm.

this means that i spend all day thinking about what i will cook for dinner. today, i came up with a lovely bruschetta chicken pasta. i used leftover bruschetta that i made over the weekend, but here is the recipe from scratch. If you already happen to have bruschetta lying around, the pasta dish takes less than 15 minutes to make, and ten of those are for boiling the pasta. I never measure things, I just throw them together and adjust accordingly, so all measurements are approximate:

Bruschetta
8 Roma tomatoes, chopped
1 package of fresh Basil, chiffonaded or chopped
2 tbsp Extra virgin olive oil
Sea salt or kosher salt (i have no idea how much, as it depends on how salty your salt is. certain brands are saltier than other brands)
Fresh ground pepper
2 cloves of Garlic, finely chopped
2 Shallots, finely chopped
Squeeze of lemon juice
Dash of balsamic vinegar
Freshly grated Parmesano-Reggiano

Mix all ingredients and let sit for at least 10 mins so the flavors sink in. Better yet, eat it on top of bread and use the leftovers the next day to make the following dish:


Bruschetta Chicken Pasta
Any kind of pasta (I used whole wheat linguine)
Leftover Bruschetta
Shredded meat from leftover store-bought roasted chicken
Lemon juice
Shallot, chopped
Fresh ground black pepper
Freshly grated Parmesano-reggiano
Spring mix salad or Radicchio


Cook pasta until al dente according to directions on package, drain, set aside.
Heat a little olive oil in a pan and add shallot and chicken, saute until warm. Add bruschetta, saute to warm. Add pasta to the pan and stir around until well mixed. Add salt to taste. Fold in spring mix salad, add pepper and parmesan.