Bruschetta Chicken Pasta Dish (Print Version)
# Ingredients:
→ Bruschetta Topping
01 -
4 medium ripe tomatoes, diced
02 -
3 cloves garlic, minced
03 -
1/4 cup fresh basil leaves, chopped
04 -
2 tablespoons olive oil
05 -
1 tablespoon balsamic vinegar
06 -
Salt and pepper, to taste
→ Chicken
07 -
1 lb (450 g) boneless, skinless chicken breasts
08 -
1 teaspoon garlic powder
09 -
1 teaspoon Italian seasoning
10 -
Salt and pepper, to taste
11 -
1 tablespoon olive oil
→ Pasta
12 -
12 oz (340 g) pasta, such as spaghetti or fettuccine
13 -
1/4 cup (25 g) grated Parmesan cheese (optional)
14 -
Balsamic glaze, for drizzling (optional)
# Instructions:
01 -
In a bowl, combine the diced tomatoes, minced garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Toss well and let sit for at least 15 minutes to allow the flavors to meld.
02 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
03 -
Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before slicing.
04 -
In the same skillet, add the cooked pasta and reserved pasta water. Stir in the bruschetta topping (including its juices) and toss until the pasta is well-coated.
05 -
Plate the pasta and top with sliced chicken. Sprinkle with Parmesan cheese if desired and drizzle with balsamic glaze for extra flavor.
06 -
Garnish with additional fresh basil and serve immediately.
# Notes:
01 -
Vegetarian option: Skip the chicken and add sautéed mushrooms or grilled vegetables for a meatless version.
02 -
Make it spicy: Add a pinch of red pepper flakes to the pasta for a hint of heat.
03 -
Meal prep: The bruschetta topping can be made ahead and stored in the fridge for up to 2 days.