Bruschetta Chicken Pasta
A delightful dish combining juicy chicken, vibrant bruschetta topping, and pasta, perfect for busy weeknights.
Ingredients
For the Base
- 2 pieces boneless, skinless chicken breasts
- 8 oz penne or spaghetti pasta
- ½ cup grated Parmesan cheese
For the Sauce
- 2 cups cherry or Roma tomatoes, diced
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ cup fresh basil, chopped
To Serve
- 1 teaspoon salt (for chicken seasoning)
- ½ teaspoon black pepper (for chicken seasoning)
- ½ teaspoon garlic powder (for chicken seasoning)
- ½ teaspoon paprika (for chicken seasoning)
- 1 tablespoon olive oil (for cooking chicken)
- ¼ teaspoon red pepper flakes (optional)
Instructions
Preparation
- In a bowl, combine the diced tomatoes, minced garlic, balsamic vinegar, olive oil, salt, black pepper, Italian seasoning, and fresh basil. Let this mixture sit for at least 10 minutes.
Chicken Preparation
- Season the chicken breasts with salt, black pepper, garlic powder, and paprika.
Cooking Chicken
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken for about 4-5 minutes per side until golden brown and cooked through.
- Ensure the chicken reaches an internal temperature of 165°F (75°C).
Cooking Pasta
- While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with a drizzle of olive oil.
Combining Ingredients
- Remove the chicken from heat and let it rest for 5 minutes before slicing. Add the cooked pasta to the skillet, incorporating any remaining juices from the chicken. Toss with the bruschetta topping and sliced chicken.
Serving
- Sprinkle with grated Parmesan cheese and red pepper flakes if desired.
Notes
Consider drizzling balsamic glaze over the finished dish and adding toasted pine nuts as a garnish. Fresh grated lemon zest can enhance the dish's freshness.