Bruschetta Chicken Pasta Dish (Print Version)
Savor rigatoni tossed with juicy chicken, fresh tomato bruschetta, basil, and a splash of balsamic.
# Ingredients:
→ Bruschetta
01 -
1 pound Roma tomatoes, seeded and diced
02 -
2 cloves garlic, minced
03 -
1/2 cup torn fresh basil leaves
04 -
1 tablespoon balsamic vinegar
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Chicken and Pasta
07 -
8 ounces rigatoni pasta
08 -
1 to 1 1/2 pounds boneless, skinless chicken breasts
09 -
1 tablespoon olive oil, plus more as needed
10 -
Balsamic glaze, optional, for serving
→ Serving and Garnish
11 -
Extra fresh basil leaves for garnish
12 -
Grated Parmesan or mozzarella cheese, optional
# Steps:
01 -
In a medium bowl, combine the diced Roma tomatoes, minced garlic, torn basil, and balsamic vinegar. Season generously with kosher salt and freshly ground black pepper. Allow the mixture to rest at room temperature while preparing the remaining components.
02 -
Boil rigatoni in a large pot of salted water according to package directions until al dente. Drain well and return pasta to the pot. Drizzle with 1 tablespoon olive oil and toss to coat. Set aside.
03 -
Season chicken breasts with kosher salt and freshly ground black pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 4 to 5 minutes per side, or until the internal temperature reaches 165°F. Transfer chicken to a plate, cover with foil, and allow to rest.
04 -
Add 1 tablespoon olive oil to the same skillet. Stir in the bruschetta mixture and cook for 1 to 2 minutes, just until heated through. Remove from heat and add cooked rigatoni, tossing to combine. Add more olive oil if needed for coating.
05 -
Slice the rested chicken breasts and add to the pasta mixture. Divide between serving bowls. Garnish with fresh basil leaves. If desired, drizzle with balsamic glaze and sprinkle with grated Parmesan or mozzarella cheese before serving.
# Notes:
01 -
Letting the bruschetta mixture sit allows flavors to meld; rest the cooked chicken before slicing to retain juiciness.