Friday, October 2, 2020

BRUSHETTA CHICKEN PASTA


 BRUSHETTA CHICKEN PASTA





The Bruschetta Chicken Pasta Salad is a must-have for any occasion! with Italian-seasoned grilled chicken and a nice splash of garlic and parmesan, here is a pasta salad that will impress!

 

Ingredients:

Bruschetta:

  • Kosher salt
  • 2 cloves garlic minced
  • Freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 pound Roma tomatoes about 6, seeded and diced
  • ½ cup torn fresh basil plus leaves for garnish if desired

Chicken & Pasta:

  • 1-1 ½ pounds boneless, skinless chicken breast 
  • Balsamic glaze optional
  • 1/2 pound angel hair pasta half of a 16 ounce box

 

Instructions:

Bruschetta:

  1. Combine ingredients in a medium bowl.
  2. Season generously with salt and pepper and let sit for out on the counter while you prep and cook the chicken and pasta.

Chicken & Pasta:

  1. Cook pasta to al dente according to package instructions. Drain the water and return pasta to the pan. Drizzle with a tablespoon of olive oil and toss to keep the pasta from sticking together as it sits. Set aside.
  2. Meanwhile, heat 1 tablespoon of olive oil or butter in a large skillet over medium heat.
  3. Season chicken breasts with salt and pepper and add them to the skillet. Cook about 4-5 minutes per side or until chicken is no longer pink and registers 165 degrees on a meat thermometer. Depending on the thickness of the breasts it could take up to 8 minutes per side. Transfer to a plate to rest, covered with foil to keep warm.
  4. To the skillet, add 1 tablespoon of olive oil and the bruschetta mixture. Cook, stirring often, just long enough to heat through; 1-2 minutes. Turn off the heat and add the pasta to the pan. Toss to coat, adding more olive oil if needed. 
  5. Slice chicken breasts and add to the pasta.
  6. Divide into bowls and serve immediately, garnished with fresh basil. Drizzle with balsamic glaze, and added shredded Parmesan or Mozzarella, if desired. Enjoy your dinner!