Here’s a simple and delicious Bruschetta Chicken Pasta recipe:
Ingredients:
- 2 chicken breasts, boneless and skinless
- 12 oz penne pasta (or any pasta of choice)
- 1 pint cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions:
- Cook the Pasta:
- Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the Chicken:
- Season the chicken breasts with salt, pepper, and a pinch of red pepper flakes if using.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove from the pan and let rest for a few minutes, then slice into strips.
- Prepare the Bruschetta Topping:
- In a medium bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, balsamic vinegar, 1 tablespoon of olive oil, salt, and pepper. Stir gently to combine. Set aside to let the flavors meld.
- Assemble the Pasta:
- In the same skillet used for the chicken, add the cooked pasta and reserved pasta water. Toss to coat the pasta with the remaining oil and any juices left in the pan.
- Add the sliced chicken and toss to combine.
- Serve:
- Divide the pasta and chicken mixture onto serving plates.
- Spoon the bruschetta topping over the pasta and garnish with freshly grated Parmesan cheese if desired.
- Serve immediately and enjoy!
This dish combines the fresh, bright flavors of bruschetta with savory, tender chicken and pasta for a quick and satisfying meal.