Bruschetta Chicken Pasta is an easy weeknight dinner full of fresh ingredients like tomatoes and basil. Simple and flavorful and ready in under 30 minutes!
Keyword: bruschetta chicken pasta
1poundRoma tomatoesabout 6, seeded and diced
½cuptorn fresh basilplus leaves for garnish if desired
Freshly ground black pepper
Chicken & Pasta:
1/2poundangel hair pastahalf of a 16 ounce box
1-1 ½poundsboneless, skinless chicken breast (about 2)
Combine ingredients in a medium bowl.
Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.
Chicken & Pasta:
Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.
Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.
To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed.
Slice chicken breasts and add to the pasta.
Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired.
Add some fresh grated Parmesan or Mozzarella cheese on top for a salty zing.Nutrition facts do not include the optional balsamic glaze or cheese.