Bruschetta Chicken Pasta (Print Version)
# Ingredients:
→ Bruschetta
01 -
1 pound Roma tomatoes, seeded and diced
02 -
2 cloves garlic, minced
03 -
½ cup torn fresh basil, plus extra leaves for garnish
04 -
1 tablespoon balsamic vinegar
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Chicken & Pasta
07 -
½ pound angel hair pasta
08 -
1-1½ pounds boneless, skinless chicken breasts
09 -
1 tablespoon olive oil, plus extra as needed
10 -
Balsamic glaze, optional for serving
# Instructions:
01 -
Combine the Roma tomatoes, garlic, torn basil, and balsamic vinegar in a medium bowl. Season generously with salt and pepper. Let the mixture rest at room temperature while preparing the chicken and pasta.
02 -
Cook the angel hair pasta to al dente according to package instructions. Drain and return to the pan. Drizzle with 1 tablespoon of olive oil and toss to prevent sticking. Set aside.
03 -
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.
04 -
Add 1 tablespoon of olive oil to the same skillet and stir in the bruschetta mixture. Cook for 1-2 minutes, just until heated through. Turn off heat, add the cooked pasta to the skillet and toss to combine, adding more olive oil if needed.
05 -
Slice the chicken breasts and arrange over the pasta. Divide into serving bowls and garnish with fresh basil leaves. Optionally drizzle with balsamic glaze before serving.
# Notes:
01 -
For extra flavor, consider adding freshly grated Parmesan or diced mozzarella cheese on top before serving.