Description
A delightful fusion of tender chicken, vibrant tomatoes, and al dente pasta, finished with a sprinkle of Parmesan, perfect for any occasion.
Ingredients
Scale
- 2 cups cherry or Roma tomatoes
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ cup fresh basil, chopped
- 2 boneless, skinless chicken breasts
- 8 oz penne or spaghetti pasta
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the Bruschetta Topping: In a bowl, combine the diced tomatoes, minced garlic, balsamic vinegar, olive oil, salt, black pepper, Italian seasoning, and chopped basil. Mix gently and let sit for about 10 minutes.
- Season the Chicken: Sprinkle the chicken breasts with salt, black pepper, garlic powder, and a pinch of paprika.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden-brown. Rest for 5 minutes before slicing.
- Boil the Pasta: Bring salted water to a boil. Add pasta and cook until al dente. Drain and toss lightly with olive oil.
- Combine: Return pasta to the skillet, add chicken juices, bruschetta topping, and sliced chicken. Toss to combine.
- Finish with Flavor: Sprinkle with Parmesan cheese and red pepper flakes, if desired. Serve immediately.
Notes
For a gluten-free option, use gluten-free pasta. Customize with your favorite vegetables for added nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg