Bruschetta Chicken with Pasta (Print Version)
# Ingredients:
→ Bruschetta Mix
01 -
1 pint cherry tomatoes, sliced in half
02 -
1/3 cup chopped basil
03 -
4 garlic cloves, minced
04 -
1 tablespoon balsamic vinegar
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
→ Main Dish
07 -
12 oz spaghetti pasta
08 -
1 lb boneless, skinless chicken breasts, diced
09 -
1 tablespoon Italian seasoning
10 -
2 tablespoons olive oil, divided
11 -
1/2 cup Parmesan cheese, grated or shredded
12 -
1 tablespoon balsamic glaze (optional)
# Instructions:
01 -
In a small bowl, combine the cherry tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place the bowl in the refrigerator to marinate while you prepare other steps.
02 -
Boil spaghetti pasta until al dente or according to package directions. Drain the cooked pasta and set it aside.
03 -
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken and season with Italian seasoning. Cook until chicken is thoroughly cooked, then remove from skillet and set aside.
04 -
In the same skillet, add the remaining 1 tablespoon of olive oil and the prepared Bruschetta mixture. Sauté for about 1 minute until heated through.
05 -
Combine the cooked pasta, chicken, and Bruschetta mixture in a large bowl or skillet, tossing everything to evenly coat.
06 -
Sprinkle Parmesan cheese on top and drizzle with balsamic glaze (if using). Serve immediately.