Fresh Chicken Bruschetta (Print Version)
# Ingredients:
01 -
2 boneless, skinless chicken breasts
02 -
8 oz spaghetti or penne pasta
03 -
2 cups cherry tomatoes, diced
04 -
2 cloves garlic, minced
05 -
1/4 cup fresh basil, chopped
06 -
2 tbsp balsamic vinegar
07 -
1/4 cup grated Parmesan cheese
08 -
2 tbsp olive oil
09 -
1 tsp Italian seasoning
10 -
1/2 tsp garlic powder
11 -
Salt and pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until tender but still al dente. Drain and set aside.
02 -
Sprinkle both sides of the chicken breasts with Italian seasoning, garlic powder, salt, and pepper. Press the seasonings into the meat lightly.
03 -
Heat olive oil in a skillet over medium heat. Add the chicken and cook until golden and fully cooked, about 5-7 minutes per side. Let it rest before slicing.
04 -
In a bowl, mix cherry tomatoes, minced garlic, fresh basil, balsamic vinegar, olive oil, and a pinch of salt. Set aside as the bruschetta topping.
05 -
Add the cooked pasta to the skillet with chicken drippings and toss to coat. Slice the chicken and place it on top of the pasta. Spoon the bruschetta mix over the entire dish.
06 -
Sprinkle with Parmesan cheese and garnish with torn fresh basil. Optionally, drizzle with balsamic glaze. Serve warm.
# Notes:
01 -
You can prepare the bruschetta topping up to 2 hours ahead to save time.
02 -
Add extra vegetables like zucchini or spinach for added nutrients.
03 -
For a gluten-free version, substitute the pasta with a gluten-free alternative.