Bruschetta Chicken Pasta Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts
02 -
8 oz spaghetti or penne pasta
03 -
2 cups cherry tomatoes, diced
04 -
2 cloves garlic, minced
05 -
1/4 cup fresh basil, chopped
06 -
2 tbsp balsamic vinegar
07 -
1/4 cup grated Parmesan cheese
08 -
2 tbsp olive oil
→ Seasonings
09 -
1 tsp Italian seasoning
10 -
1/2 tsp garlic powder
11 -
Salt and pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
02 -
Sprinkle both sides of the chicken breasts with Italian seasoning, garlic powder, salt, and pepper. Lightly press the seasonings into the chicken.
03 -
Heat olive oil in a large skillet. Add chicken and cook until golden on both sides and fully cooked through, about 5-7 minutes per side. Allow to rest before slicing.
04 -
In a bowl, gently combine diced cherry tomatoes, minced garlic, chopped fresh basil, balsamic vinegar, olive oil, and a pinch of salt.
05 -
Return cooked pasta to the skillet with the chicken drippings and toss to combine. Slice the chicken and place it on top of the pasta. Spoon the bruschetta mixture over the dish.
06 -
Sprinkle grated Parmesan cheese and torn fresh basil over the top. Optionally, drizzle with balsamic glaze. Serve warm.
# Notes:
01 -
Prepare the bruschetta topping up to 2 hours ahead for convenience.
02 -
Add vegetables such as zucchini or spinach for extra nutrition.
03 -
For a gluten-free option, use gluten-free pasta.