Ingredients:
Bruschetta:
1 pound Roma tomatoes (about 6), seeded and diced
2 cloves garlic, minced
½ cup torn fresh basil, plus leaves for garnish if desired
1 tablespoon balsamic vinegar
Kosher salt
Freshly ground black pepper
Chicken & Pasta:
1/2 pound Angel Hair Pasta (half of a 16-ounce box)
1-1 ½ pounds boneless, skinless chicken breast (about 2)
Balsamic glaze (optional)
Instructions:
Bruschetta:
Combine tomatoes, garlic, basil, and balsamic vinegar in a medium bowl.
Season generously with salt and pepper. Let sit at room temperature while you prepare the chicken and
pasta.
Chicken & Pasta:
Cook pasta to al dente according to package instructions. Drain and return to the pan. Drizzle with a
tablespoon of olive oil and toss to prevent sticking. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season chicken with salt and pepper,
and cook about 4-5 minutes per side, or until no longer pink and internal temperature reaches 165°F.
Thickness of the chicken may require up to 8 minutes per side. Transfer chicken to a plate, cover with foil
to keep warm.
In the same skillet, add another tablespoon of olive oil and the bruschetta mixture. Cook for 1-2 minutes,
just enough to heat through. Turn off the heat.
Add the cooked pasta to the skillet and toss with the bruschetta mixture. Add more olive oil if needed.
Slice chicken breasts and incorporate them into the pasta.
Serve immediately in bowls, garnished with fresh basil. Optional: drizzle with balsamic glaze and add
shredded Parmesan or Mozzarella.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 650 kcal | Servings: 4
servings