Bruschetta Chicken Pasta (Print Version)
# Ingredients:
→ Bruschetta Topping
01 -
1 lb diced Roma tomatoes, seeds removed
02 -
2 minced garlic cloves
03 -
1/2 cup fresh basil, torn into pieces, plus extra whole leaves to decorate
04 -
1 tbsp balsamic vinegar
05 -
Salt (Kosher works well) to taste
06 -
Black pepper, freshly ground, as needed
→ Chicken and Pasta Base
07 -
8 oz angel hair pasta
08 -
1 to 1.5 lbs chicken breasts, boneless and skinless
09 -
1 tbsp olive oil, with extra handy if needed
10 -
Balsamic glaze, optional for finishing up
# Instructions:
01 -
In a medium-sized bowl, toss together the diced tomatoes, garlic, torn basil, and balsamic vinegar. Add a good pinch of salt and pepper. Let it sit out on the counter while you get the chicken and pasta going.
02 -
Follow the directions on the pasta box to cook it till it's firm but done. Drain it and toss it back in the pot with a splash of olive oil to keep it from sticking. Keep it aside for later.
03 -
Heat a tablespoon of olive oil in a large pan over medium heat. Sprinkle salt and pepper on the chicken breasts. Cook each side for about 4–5 minutes until the inside hits at least 165°F (74°C). Move the chicken to a plate, cover it lightly, and let it rest up.
04 -
In the same pan, pour in a little olive oil and add in the bruschetta mix. Stir it up for 1–2 minutes until it's warm but not mushy. Turn off the heat, toss the cooked pasta into the pan, and mix everything up. Add some more olive oil if it feels too dry.
05 -
Slice the chicken and place it on top of the pasta mix in bowls. Sprinkle with extra basil leaves for a fresh look, and drizzle on some balsamic glaze if you'd like. Dig in!
# Notes:
01 -
Want more flavor? Sprinkle grated Parmesan or chopped mozzarella over the bowls before eating!