Bruschetta Chicken Pasta
A quick and delicious meal featuring cooked chicken, pasta, and a fresh tomato and basil topping.
Equipment
- Medium bowl
- Large Pot
- Large Skillet
Ingredients
- 1 lb. Roma tomatoes (about 6), seeded and diced
- 2 cloves garlic minced
- 1/2 cup fresh basil torn, plus extra for garnish
- 1 tablespoon balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/2 lb. angel hair pasta (half of a 16-ounce box)
- 1 to 1 1/2 lb. boneless, skinless chicken breasts (about 2)
- about 3 tablespoons olive oil total
- Optional: balsamic glaze for drizzling
- Optional: shredded Parmesan or Mozzarella cheese for topping
Instructions
- In a medium bowl, combine diced tomatoes, minced garlic, torn basil, and balsamic vinegar. Season with salt and pepper and let sit at room temperature while cooking.
- Cook angel hair pasta according to package instructions until al dente. Drain and return to the pot. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and cook for about 4-5 minutes per side until cooked through (165°F/74°C). Transfer to a plate and let rest.
- In the same skillet, add another tablespoon of olive oil and the bruschetta mixture. Cook for 1-2 minutes, stirring often. Add the pasta to the skillet and toss to coat.
- Slice the rested chicken and add it to the pasta. Toss gently to combine.
- Serve in bowls, garnished with fresh basil, and drizzle with balsamic glaze and cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.