Brie does not make a regular appearance on our grocery list. In fact, it’s usually only a yearly item at Christmastime when I like to make baked brie as an appetizer. But I do love brie. So when we were leaving Chicago this weekend and my mom asked me to take some leftover brie she had in her refrigerator, I was not about to turn her down.

The only problem was, now that I had accepted this brie, I had to think of what to do with it besides just eat it on some crackers, although that would have been perfectly acceptable in my book. I decided to use a delicious side dish my mom made last week as my inspiration. It worked wonderfully! (If you’re not fortunate enough to have some leftover brie on hand, this would be equally delicious with some cubed mozzarella cheese.)

Platter courtesy of Entertaining at Home

Chicken, Brie & Tomato Spaghetti

• 2 T. olive oil
• 1/2  lb. boneless, skinless chicken breasts, cubed
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 lb. spaghetti, fully cooked and drained
• 1/4 c. olive oil
• 1 T. red wine vinegar
• 1 1/2 t. Italian seasoning
• 1/2 t. salt
• 1/4 t. black pepper
• 2 c. brie or mozzarella, cubed
• 1/2 lb. grape or cherry tomatoes, halved

1. Heat 2 T. olive oil in a large skillet. Add cubed chicken and cook for 5 minutes. Add garlic and season to taste with salt and pepper. Continue cooking until chicken is fully cooked. Stir in fully cooked spaghetti. Remove from heat.

2. In a small bowl, whisk together olive oil, vinegar, Italian seasoning, salt and pepper. Pour into skillet and stir to combine.

3. Stir in cheese and tomatoes. Serve immediately or at room temperature.

Stop by Blessed With Grace for Tempt My Tummy Tuesday and Balancing Beauty and Bedlam for Tasty Tuesday.