Bruschetta Chicken Pasta
Bruschetta Chicken Pasta recipe with a simple but flavorful bruschetta, seasoned chicken, and balsamic glaze that brings the whole dish together. Easy dinner recipe!
Ingredients
- 1-1.5 pounds of chicken breast tenderloins
- 1 pint of cherry tomatoes
- 1/2 cup of basil
- 5 garlic cloves minced
- 1 tbsp of balsamic glaze
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 2 tbsp olive oil
- 12 oz angel hair pasta
- 1/2 of parmesan cheese grated or shredded
Instructions
- Slice all the cherry tomatoes in half and chiffonade or slice the basil.
- In a small mixing bowl combine the tomatoes, basil, garlic, balsamic glaze, salt and pepper, slightly stir and place in the refrigerator to allow flavors to come together while you prepare the chicken and pasta.
- Season the chicken with the Italian seasoning and salt and pepper (salt and pepper is optional)
- Add 1 tbsp of oil to a medium size skillet or pan and cook the chicken on medium heat.
- Begin cooking the pasta in a large pot of salted water on medium/high heat.
- Take the chicken out of the pan, add the other tbsp of oil to the pan and add in the mixture from the fridge and cook for 2-3 minutes on medium heat.
- Add the cooked pasta to the pan and stir making sure everything is mixed together and coated.
- Add the chicken back on top of the pasta and sprinkle with parmesan and serve! Enjoy!
Notes
Tips and Tricks
- Chiffonade is when you roll the basil leaves and slice with a knife till it’s almost shredded.
- Don’t want a whole tender of chicken? Slice it once it’s cooked and serve.
- Drizzle more balsamic glaze over top after you plate it!
Tried this recipe?Let us know how it was!