Bruschetta Chicken Pasta

I love this dish at TGI Friday's and I found a "copy cat" recipe online for it.  Next time I would cut back on the ingredients for the balsamic vinegar glaze because neither of us needed as much as it made.  It was pretty tasty... although the real thing is much better considering this involved several dirty dishes and a little more time than I was willing to take to make dinner.  This was more than enough for two people especially with garlic bread and a small salad.  It's definitely a 'Serves 4' meal.

4 4oz chicken breasts
salt, pepper to taste
1lb pasta (angel hair or spaghetti)
6-8 medium sized roma tomaotes
4 tbsp EVOO, divided
1/4 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
10 fresh basil leaves
2 garlic cloves, cut into thin coils
1/2 c tomato/pasta sauce
1 c balsamic vinegar
1 tbsp sugar

Cook pasta according to directions.

Chicken Breasts: season both sides with salt and pepper.  Grill both sides of chicken breasts and obtain good grill marks.  Be sure to grill once other components are completed so that the chicken is served hot.

Tomato salad (part 1):  chop tomatoes to 1/4" pieces and place in a bowl.  Be sure to save tomato juices and add to bowl as well.  Wash, dry, and cut basil leaves in thin strips.  Combine basil, minced garlic, salt and pepper, and 2 tbsp EVOO with tomatoes.  Let sit for 1-2 hours.

Tomato salad (part 2):  Heat medium saucepan over medium low heat. Add remaining 2 tbsp of EVOO and heat for 30 seconds.  Add coils of garlic. Heat for 1 to 1 1/2 minutes, being sure to turn so that they do not brown.  Discard if brown.  Increase heat to medium high heat and add tomato salad.  Add plain tomato sauce to pot and bring to boil for 2-3 minutes.  Add sauce to pasta and toss to coat.

Balsamic glaze:  In a small saucepan, bring to a boil balsamic glaze and sugar.  Turn heat down to simmer and let reduce by 75% until sauce is a thick syrup (this takes time and I am inpatient so I didn't let it reduce all the way down.  Besides, I usually order this dish without the balsamic glaze so I'm not sure why I thought I'd suddenly like it at home!)

To serve, plate sauced pasta on a dish and top with a grilled chicken breast, which has been cut on the bias (Eric said why, it won't taste any different?!) and drizzle with balsamic glaze.  I also topped with some grated parmesan cheese.