Bruschetta Chicken Pasta
Bruschetta Chicken Pasta mixes fresh tomatoes, basil, garlic, and chicken with pasta for an easy weeknight dinner.
Ingredients
For the Bruschetta Mixture
- 1 pint cherry tomatoes, sliced in half Use very ripe tomatoes for the best flavor.
- 1/3 cup chopped basil Slice basil fresh just before serving to keep it bright.
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt Add more to taste.
- 1/2 teaspoon black pepper Add more to taste.
For the Main Dish
- 12 oz spaghetti pasta You can use penne or rigatoni for a different bite.
- 1 lb boneless, skinless chicken breasts, diced Can be skipped for a vegetarian version.
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1/2 cup Parmesan cheese, grated or shredded Sprinkle on top before serving.
- 1 tablespoon balsamic glaze Optional, for drizzling on top.
Instructions
Preparation
- In a small bowl, combine the cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place bowl in the refrigerator to marinate while you prepare the rest of the dish.
- Cook the pasta according to package directions until al dente.
Cooking
- While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the diced chicken to the skillet and season with Italian seasoning. Cook until chicken is cooked through, then remove from skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet and add the Bruschetta mixture. Cook for about 1 minute, or until heated through.
Combining
- Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.
- Sprinkle Parmesan cheese on top and drizzle with balsamic glaze if using. Serve immediately!
Notes
Store leftover Bruschetta Chicken Pasta in an airtight container in the fridge for up to 3 days. Reheat gently before serving.