Bruschetta Chicken Pasta
A quick, vibrant, and incredibly flavorful pasta dish combining pan-seared chicken breast, al dente pasta, and a fresh tomato-basil bruschetta topping, finished with a sweet balsamic glaze.
Servings 4 servings
Calories 520kcal
Equipment
- Large pot
- Large Skillet
- Medium bowl
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz pasta (spaghetti, penne, or bowtie)
- 2 cups cherry or grape tomatoes, halved
- 0.5 cup fresh basil, thinly sliced
- 3 cloves garlic, minced
- 0.25 cup balsamic vinegar
- 2 tablespoons balsamic glaze
- 0.5 cup grated Parmesan cheese
- 3 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- In a medium bowl, toss the halved cherry tomatoes with minced garlic, fresh basil, and balsamic vinegar. Let the mixture marinate for at least 10 minutes.
- Season the chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sauté the chicken until golden brown and cooked through.
- Add the marinated tomato mixture to the skillet with the chicken and cook for 1-2 minutes just until the tomatoes are slightly softened.
- Drain the pasta and add it to the skillet, tossing everything together to coat the pasta in the pan juices.
- Serve immediately topped with grated Parmesan cheese and a drizzle of balsamic glaze.
Notes
Nutritional Information :
Calories: 520 | Protein: 35g | Carbohydrates: 54g | Fat: 18g | Sodium: 450mg