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You'll get all the favorite flavors of classic Italian bruschetta here—savory tomatoes, fragrant basil, and juicy chicken—coming together in one satisfying dish. Toss those bright veggies with angel hair pasta and you've got a light, summery dinner that's full of protein and tastes like sunshine.
I whipped this up after a trip back from Italy, totally hooked on the simple bruschetta we had at every little spot. Now, my family begs for it—especially when tomatoes are everywhere. We make it twice a month, easy.
Vibrant Ingredients
- Balsamic glaze: Totally optional, but it gives a sweet-tangy finish just like you'd get at a fancy spot
- Olive oil: Extra virgin is best go for a bold Tuscan if you can for real flavor
- Boneless skinless chicken breasts: Soaks up flavors and keeps it lean make sure they're all about the same size so they cook evenly
- Angel hair pasta: Cooks in a flash and really lets those fresh toppings shine
- Balsamic vinegar: A splash adds depth and a touch of sweetness pick a good one if you can
- Fresh basil: The heart of the dish only grab leaves that are bright and spot-free
- Fresh garlic: Gives everything a yummy aroma choose tight, solid bulbs
- Roma tomatoes: These hold together well and taste great as they don't get watery
Simple Steps to Make It
- Combine and serve:
- Dump the cooked noodles in with your warm bruschetta, toss it all together, then slice the chicken and lay it right on top. Finish with plenty of basil, and a little drizzle of balsamic glaze if you want. The colors pop—it looks great.
- Warm the bruschetta mixture:
- Pop your bruschetta into the chicken pan so it soaks up all those tasty brown bits. Heat just briefly—maybe a minute or two—so it warms through but doesn't get mushy. You still want everything bright and fresh.
- Rest the chicken:
- Once the chicken's cooked, move it to a plate and just loosely cover with foil. Give it at least five minutes to chill so all the juices soak in. This step really makes it extra tender.
- Cook the chicken:
- Get olive oil hot in a pan but stop before it smokes. Sprinkle both sides of chicken with salt and pepper, then drop it in. Let it sit about 5 minutes to get golden, flip, and do the same on the other side. You want the inside to hit 165°F—don’t cut corners. That golden crust is everything.
- Cook the pasta:
- Boil salted water like crazy before tossing in the angel hair. It only needs a few minutes to go from hard to just right (don't let it get soggy!). Drain it well, toss in a little olive oil so it doesn't clump up.
- Prep the bruschetta:
- Mix up diced tomatoes, fresh basil, garlic, and a splash of balsamic vinegar in a bowl. Sprinkle a good amount of salt and pepper in there, then let it hang out at room temp so the flavors blend and the tomatoes make a juicy sauce.
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Nothing beats the smell when the tomato mixture hits the hot pan—it seriously fills the whole house. My kid comes running every single time, wanting to know when we’re eating. Don’t skip the basil, it completely changes the dish and makes it taste extra special.
Prep Ahead Tips
The tomato mix actually gets better if you let it sit for a few hours. Just throw it together in the morning and leave it on the counter, covered. The garlic flavor mellows out over time and soaks into the tomatoes. If you need to make it way ahead, stash it in the fridge then bring it back to room temp before using.
Easy Swaps
Can't find Roma tomatoes? Any firm, ripe tomato will do the job—just chop 'em small and scoop out the wet bits. If you want a different protein, boneless chicken thighs work awesome and are a bit juicier, but make sure to cook each side a minute or two longer. Want to swap the pasta? Go with whole wheat or gluten-free—whatever fits your needs best.
Fun Ways to Serve
This meal stands all on its own, but it’s even better next to a crisp arugula salad with a squeeze of lemon and olive oil. Add some garlic bread or a chunk of focaccia to mop up every bit. Pour yourself something cold like Pinot Grigio for a perfect match.
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Bringing together these fresh ingredients makes for a dinner you won't forget—perfect for a special night or just a cozy evening at home.
Frequently Asked Questions
- → Can I use other pasta shapes besides angel hair?
Sure thing! Try penne, fettuccine, or linguine if you like. Follow the pasta package for cooking time and maybe use a touch more sauce if you pick thicker noodles.
- → How can I make this dish ahead of time?
Throw together the tomato mix and keep it in the fridge for a day. Wait to cook the chicken and pasta until you're ready to eat. Only mix everything at the end since tomatoes can get watery if they sit too long.
- → Is there a way to make this dish vegetarian?
You bet! Just leave out the chicken. Swap in some little mozzarella balls or white beans for protein. Toss in grilled eggplant, zucchini, or peppers if you want it heartier.
- → What can I serve with Bruschetta Chicken Pasta?
This meal is great next to leafy green salad with olive oil and lemon. Garlic bread or a side of roasted asparagus works too. Pair it with cold Pinot Grigio if you want something to drink.
- → How do I make balsamic glaze if I don't have it?
Just simmer a cup of balsamic vinegar with a couple spoons of honey or brown sugar on low. Stir every now and then. When it thickens (takes about 15-20 minutes), let it cool and drizzle it on top.
- → Can I use cherry tomatoes instead of Roma?
Yep—cherry or grape tomatoes taste awesome here. Cut them in halves or quarters and use them just like you would Roma tomatoes.