Bruschetta Chicken Pasta
Bruschetta Chicken Pasta is a light and quick-cooking pasta dinner that's full of fresh, summery flavors. 20 minutes from fridge to table!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz spaghetti (gluten free)
- 2 chicken breasts (~1lb, sliced into cutlets)
- Italian seasoning, garlic salt, and pepper (to taste)
- 1/2 cup freshly grated parmesan cheese (plus more for topping)
- balsamic reduction (optional, I like Alessi brand)
- 6 Roma tomatoes (chopped with juices (~3 cups))
- 1/4 cup packed fresh basil (chopped)
- 1/4 cup extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- 3 cloves garlic (microplaned or minced)
- salt and pepper
- 1 pinch sugar
Instructions
- 1
Add ingredients to a glass bowl then stir to combine and set aside. Can be made a day ahead of time.
- 2
Bring a large pot of water to a boil then salt heavily and add spaghetti. Cook until al dente then drain and set aside.
- 3
Meanwhile, heat a large skillet over medium-high heat then mist or spray with extra virgin olive oil or nonstick spray. Season chicken on both sides with Italian seasoning, garlic salt, and pepper to taste then saute for 2-3 minutes per side or until cooked through. Remove to a plate then tent loosely with foil and set aside. Remove skillet from heat to cool slightly.
- 4
Return skillet to the stovetop over medium heat. Add bruschetta mixture and simmer for 2-3 minutes or until tomatoes are heated through and juices are slightly thickened. Add pasta and parmesan cheese then toss to combine. Taste then add salt if necessary. Scoop into bowls then top with more parmesan cheese, balsamic reduction if using, and chicken, then serve.