Chicken Pasta with Bruschetta (Print-Friendly Version)
# What You'll Need:
→ Key Components
01 -
2 medium-sized chicken breasts, no skin or bones
02 -
2 cups chopped cherry tomatoes
03 -
8 oz penne or spaghetti, cooked
04 -
1/4 cup chopped fresh basil leaves
05 -
2 crushed garlic cloves
06 -
2 tbsp olive oil
07 -
1/4 cup finely grated Parmesan
08 -
2 tbsp balsamic vinegar
→ Flavors & Spices
09 -
1/2 tsp garlic powder
10 -
1 tsp dried Italian herb mix
11 -
Salt and black pepper, adjusted to your taste
# Step-by-Step Directions:
01 -
In a big pot, boil salty water. Cook the pasta till it’s just firm enough to bite, then set it aside after draining.
02 -
Dust each chicken piece with the herb mix, garlic powder, salt, and pepper. Gently push the seasoning into the meat for better flavor.
03 -
Warm some olive oil in a skillet. Add the chicken, frying on both sides until browned and fully cooked. Let it rest briefly, then cut into slices.
04 -
Toss diced tomatoes, crushed garlic, basil, balsamic vinegar, olive oil, and a little salt in a bowl. Be gentle when mixing.
05 -
Put the pasta back in the skillet with leftover juices from the chicken and toss. Lay sliced chicken on the pasta and top with tomato mixture.
06 -
Scatter Parmesan and extra basil on top. Drizzle a bit of balsamic glaze if you like. Serve while it’s warm.
# Helpful Notes:
01 -
You can make the tomato topping a couple of hours ahead to save time.
02 -
Add extras like spinach or zucchini for more veggies.
03 -
Swap in gluten-free pasta for a gluten-free option.