Chicken Bruschetta Pasta
This easy 30-minute chicken bruschetta pasta combines tender chicken with a fresh tomato basil topping and pasta for a delicious meal.
Equipment
- large skillet
- Mixing bowl
Ingredients
- 2 large chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ pound spaghetti or your favorite pasta
- 1 small shallot, finely diced
- 3 cloves garlic, minced
- ¼ cup freshly grated parmesan cheese plus more for garnish
- olive oil
- salt
- pepper
- balsamic glaze optional, for garnish
Bruschetta topping
- 6 roma tomatoes, diced
- ¼ cup sliced fresh basil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar or to taste
Instructions
- Make the tomato bruschetta topping: In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar, and basil. Season with salt and pepper to taste. Set aside.
- Cook the spaghetti per package directions. Reserve about ½ cup of pasta water. Drain and set aside.
- Meanwhile, split each chicken breast into 2 thinner cutlets, about ½ inch thick. Season chicken with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast) and ground black pepper.
- Heat a few generous drizzles of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6 minutes per side or until fully cooked through in the center. Remove from the skillet and set aside.
- To the skillet, add about ¼ cup of olive oil, then cook the shallots and garlic for a few seconds until fragrant. Then, toss in the cooked pasta until coated evenly. Season with salt and pepper to taste. If needed, add a splash of the reserved pasta water.
- Then, toss with about ¾ of the tomato mixture (leave the remaining for topping) and ¼ cup grated parmesan cheese.
- Serve the pasta with the sliced chicken, and top the remaining tomato bruschetta topping and more cheese as garnish. If desired, drizzle with balsamic glaze. Enjoy!
Notes
Optional: Melt some cheese over the chicken! Yum! Prep ahead: Season the chicken and refrigerate. Dice the tomatoes and mince the garlic and shallots. When ready to cook, follow the instructions in the recipe card. Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the microwave oven.
Nutrition
Serving: 1servingCalories: 715kcalCarbohydrates: 71gProtein: 38gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 78mgSodium: 253mgPotassium: 894mgFiber: 4gSugar: 6gVitamin A: 951IUVitamin C: 16mgCalcium: 107mgIron: 2mg
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