Bruschetta Chicken Pasta
A mouthwatering dish that combines the freshness of bruschetta with hearty chicken pasta, perfect for any occasion.
Ingredients
For the Bruschetta
- 1 pint cherry tomatoes, sliced in half Fresh for the best flavor
- 1/3 cup chopped basil Use fresh basil for optimal taste
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Pasta
- 12 oz spaghetti pasta Or any pasta of your choice
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1/2 cup Parmesan cheese, grated or shredded For topping
- 1 tablespoon balsamic glaze Optional, for serving
Instructions
Preparation of Bruschetta
- In a small bowl, combine cherry tomatoes, chopped basil, minced garlic, balsamic vinegar, salt, and black pepper. Stir well and refrigerate.
Cooking the Pasta
- Boil a large pot of water with salt. Cook spaghetti according to package directions until al dente.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, add diced chicken, seasoned with Italian seasoning, salt and pepper. Cook until the chicken is no longer pink.
Bringing it Together
- In the same skillet, add the remaining tablespoon of olive oil and toss in the bruschetta mixture. Cook for about 1 minute until heated through.
- Drain the cooked spaghetti and add it to the skillet with the bruschetta and cooked chicken. Toss everything together gently.
- Sprinkle with Parmesan cheese and drizzle balsamic glaze if desired before serving.
Notes
For serving, garnish with extra basil and Parmesan. Best served with a light side salad or garlic bread.