Campanelle with Pesto Labneh and Balsamic Glaze

Recently I saw a recipe that really interested me but because I can never leave well enough alone, I decided to add, subtract and do my own interpretation and though I've never tried the original recipe, I have to say that mine was a huge success.

Campanelle with Pesto Labneh and Balsamic Glaze

2 boneless, skinless chicken breasts
garlic powder
salt & pepper
2 pints grape tomatoes
1 cup whole garlic cloves
olive oil
1 lb. Campanella pasta or pasta of your choice
1 cup labneh*
1 cup basil pesto, extra oil drained off
1/2 cup grated Parmigiano-Reggiano
1 cup skim milk
1/2 cup pine nuts, toasted
balsamic glaze**

Pre-heat oven to 450F.

On a foil lined baking pan place the tomatoes and lightly dress with olive oil, salt & pepper. In a foil packet place the garlic cloves and dress lightly with olive oil, salt & pepper. Seal the foil around the garlic and place on a baking sheet. Roast the tomatoes and garlic until they start to caramelize, approximately 20 minutes for the tomatoes and 30 minutes for the garlic.

Lay chicken breasts on a baking sheet and season with garlic powder, salt & pepper. Bake for 20 minutes, until cooked through. Remove from oven and allow to cool for at least 10 minutes before slicing thinly.

Cook pasta according to package directions. While pasta is cooking, in a large bowl mix together the labneh, pesto, Parmesan-Reggiano, milk and salt & pepper to taste. Add the cooked pasta to the bowl and toss to cover with the pesto mix. Add the sliced chicken, tomatoes, garlic and pine nuts and lightly toss.

Place pasta in serving bowls and drizzle with balsamic glaze.

Enjoy!!

* You can substitute 1/2 cup cream cheese plus 1/2 cup of either sour cream or Greek yogurt for the labneh.

** To make your own balsamic glaze, place two cups of balsamic vinegar in a heavy bottomed pan and bring to a boil. Reduce heat and very slowly simmer, stirring occasionally and being careful not to let the mixture burn. Cook the vinegar until it reduces to approximately 1/2 cup and nicely coats the back of a spoon. Place into a container or squeeze bottle and place in the refrigerator. The glaze will keep for months in the refrigerator.