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Bruschetta Chicken with Pasta

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A beautifully balanced dish combining chicken breasts with a vibrant mixture of tomatoes, garlic, and basil, served over angel hair pasta.

Ingredients

Scale
  • 1 pound Roma tomatoes, diced
  • 2 cloves garlic, minced
  • ½ cup torn fresh basil
  • 1 tablespoon balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ½ pound angel hair pasta
  • 1–1½ pounds boneless, skinless chicken breasts
  • Balsamic glaze, optional
  • 1 tablespoon olive oil

Instructions

  1. Combine the diced Roma tomatoes, minced garlic, torn basil, and balsamic vinegar in a medium bowl. Season generously with Kosher salt and freshly ground black pepper. Let sit while you prepare the chicken and pasta.
  2. Cook the angel hair pasta according to package instructions until al dente. Drain and return to the pan. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking. Set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Cook for 4-5 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a plate, cover with foil, and let rest.
  4. Add another tablespoon of olive oil to the same skillet, then stir in the bruschetta mixture. Cook for 1-2 minutes until heated through. Turn off heat and add the cooked pasta, tossing to combine.
  5. Slice the chicken breasts and add them to the pasta. Divide into bowls and garnish with fresh basil leaves. Optionally drizzle with balsamic glaze and sprinkle with cheese before serving.

Notes

Marinate chicken in olive oil, garlic, and herbs for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: bruschetta, chicken, pasta, Italian dinner, weeknight dinner

Find it online: https://easydessertideas.com/bruschetta-chicken-with-pasta-2/