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Bruschetta Chicken Pasta

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This Bruschetta Chicken Pasta is a fresh, vibrant twist on the classic bruschetta. With tender chicken, flavorful tomatoes, garlic, and basil, this easy-to-make pasta dish is perfect for quick weeknight dinners. Ready in under 30 minutes, it's a crowd-pleasing meal that's customizable to suit your preferences.

Ingredients

4 Roma tomatoes, diced

2 cloves garlic, minced

1/4 cup fresh basil, torn

2 tablespoons balsamic vinegar

Salt and pepper, to taste

8 ounces angel hair pasta

2 chicken breasts

Olive oil, for cooking

Optional: balsamic glaze, fresh Parmesan cheese

Instructions

  1. Prepare the Bruschetta: Dice the Roma tomatoes, removing the pulp and seeds. In a bowl, combine tomatoes with balsamic vinegar, olive oil, minced garlic, and fresh basil. Season with salt and pepper and let the mixture sit for 10-15 minutes to marinate.

  2. Cook the Pasta: In a pot of boiling salted water, cook the angel hair pasta according to package directions. Drain and toss with a bit of olive oil to prevent sticking.

  3. Cook the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet and sauté the chicken until fully cooked, about 5-7 minutes per side. Remove and cover with foil to keep warm.

  4. Combine the Dish: In the same skillet, add the bruschetta mixture (with juices) and sauté for 2-3 minutes until heated through. Add the cooked pasta, tossing to combine. Adjust seasoning as needed.

  5. Serve: Slice the chicken breasts and place on top of the pasta. Garnish with fresh basil, optional Parmesan cheese, and a drizzle of balsamic glaze for extra flavor.

Notes

  • For added flavor, you can add sautéed vegetables like zucchini, onions, or bell peppers.

  • To make this recipe gluten-free, substitute regular pasta with gluten-free pasta.

  • If you prefer a creamier dish, add crumbled feta or mozzarella.

Find it online: https://recipesbyjanet.com/bruschetta-chicken-pasta/