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Bruschetta Chicken Pasta

Bruschetta Chicken Pasta
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Bruschetta Chicken Pasta combines the fresh, vibrant flavors of a classic bruschetta topping with tender chicken and pasta. Topped with a burst of juicy tomatoes, basil, garlic, and balsamic glaze, this dish is a deliciously light yet filling meal that’s perfect for a weeknight dinner.

 

Ingredients

– 2 boneless, skinless chicken breasts

– 12 oz pasta (penne, spaghetti, or your choice)

– 1 tbsp olive oil

– 1 cup cherry tomatoes, halved

– 1/4 cup fresh basil, chopped

– 2 cloves garlic, minced

– 1 tbsp balsamic vinegar

– 2 tbsp balsamic glaze (for drizzling)

– Salt and pepper, to taste

– 1/2 cup grated Parmesan cheese (optional)

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.

2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-8 minutes per side, or until cooked through. Remove from the skillet and slice into thin strips.

3. In the same skillet, add the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds.

4. Add the cooked pasta and sliced chicken to the skillet with the tomatoes and garlic. Toss everything together.

5. Drizzle balsamic vinegar and balsamic glaze over the mixture and stir to combine.

6. Remove from heat and stir in the fresh basil.

7. Serve with grated Parmesan cheese, if desired.

 

Notes

– You can use any type of pasta for this recipe, but penne or spaghetti work best.

– For a lighter version, you can skip the Parmesan cheese or use a dairy-free alternative.

– Add extra vegetables like spinach or bell peppers for more color and nutrients.

– Leftovers can be stored in the fridge for up to 2 days.

 

Nutrition

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