Bruschetta Chicken Pasta


1 pound Roma tomatoes about 6, seeded and diced
2 cloves garlic minced
½ cup torn fresh basil plus leaves for garnish if desired
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper

Chicken & Pasta:
1/2 pound angel hair pasta half of a 16 ounce box
1-1 ½ pounds boneless, skinless chicken breast (about 2)
Balsamic glaze optional

Combine ingredients in a medium bowl. Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.

Chicken & Pasta:
Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.

Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer.

Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.

To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed. Slice chicken breasts and add to the pasta.

Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired.

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