Bruschetta Chicken Pasta

Name: Bruschetta Chicken Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 roma tomatoes (seeds removed, diced {about 2 cups}); 1/3 cup chopped red onion; 4 garlic cloves (minced); 1/4 cup freshly chopped basil; 2 teaspoons balsamic vinegar; 1 teaspoon extra virgin olive oil; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 tablespoons + 2 teaspoons olive oil {divided}; 3 teaspoons balsamic vinegar; 2 garlic cloves (minced); 1 teaspoon dried basil; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 pound Boneless Skinless Chicken Breasts; 8 ounces orecchiette pasta (cooked according to package); 6 ounces fresh spinach; 3 tablespoons reserved pasta water; More fresh basil; Parmesan cheese; Mozzarella cheese {you could try buffalo mozzarella}; Fresh parsley

Bruschetta Chicken Pasta is a light dish, perfect for spring or summer. Boneless skinless chicken breasts are coated with a balsamic vinegar sauce and cooked in a skillet, topped with a fresh bruschetta mixture and paired with orecchiette pasta.

Prep15 min
Cook20 min
Total35 min
Makes4 servings
Calories447

Ingredients

4 servings

For the bruschetta topping:

3 roma tomatoes (seeds removed, diced {about 2 cups})
1/3 cup chopped red onion
4 garlic cloves (minced)
1/4 cup freshly chopped basil
2 teaspoons balsamic vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

For the chicken breasts:

2 tablespoons + 2 teaspoons olive oil {divided}
3 teaspoons balsamic vinegar
2 garlic cloves (minced)
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound Boneless Skinless Chicken Breasts

For the pasta:

8 ounces orecchiette pasta (cooked according to package)
6 ounces fresh spinach
3 tablespoons reserved pasta water

Garnish:

More fresh basil
Parmesan cheese
Mozzarella cheese {you could try buffalo mozzarella}
Fresh parsley

Method

1
In a medium mixing bowl, combine the Roma tomatoes, red onion, garlic, basil, balsamic vinegar, olive oil, salt and pepper. Stir until well combined. Set aside.
2
In a small mixing bowl, combine 2 teaspoons olive oil, balsamic vinegar, garlic, dried basil, salt and pepper and whisk together. Place the chicken breasts in a shallow baking dish or plate. Using a brush coat each side of the chicken breasts with the balsamic olive oil mixture.
3
In a large pot, cook the orecchiette pasta according to the package.
4
While the pasta cooks, heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 8 minutes. Turn the chicken over and cook an additional 6 to 8 minutes, or until the chicken breasts are cooked through and no longer pink, or reach an internal temperature of 165ºF. Remove the chicken from the skillet and place on a plate.
5
Drain the pasta and return to a large skillet. Add the fresh spinach and reserved pasta water and let cook until the spinach wilts, about 2 minutes. Add 3/4 cup of the bruschetta mixture to the pasta and gently toss.
6
When ready to serve, place a large spoonful of the pasta in a bowl, top with a chicken breast and a 1/4 cup of the bruschetta mixture. Garnish with a balsamic glaze, fresh basil and parsley and cheese of your choice.

Notes

You can use whatever tomatoes you have on hand, but I tend to think Roma tomatoes work great. Sometimes I even use cherry tomatoes cut in half which work great. You can add cheese to this recipe-try parmesan or buffalo mozzarella.