Bruschetta Chicken Pasta
Ingredients
The pasta
The bruschetta mix
-
1
pint
cherry tomatoes, chopped
-
¼
cup
chopped fresh basil
-
3
cloves
garlic, minced
-
1
tablespoon
balsamic vinegar
-
½
teaspoon
salt, divided
-
¼
teaspoon
black pepper, divided
The chicken
-
1 ½
lbs
raw boneless skinless chicken breasts, cut into bite-sized pieces
-
1
teaspoon
Italian seasoning
The cooking oil
-
2
tablespoons
olive oil, divided
The cheese and glaze
-
1 ½
oz
parmesan cheese, freshly finely shredded
-
1
tablespoon
balsamic glaze
Instructions
- 1. Combine tomatoes, basil, garlic, vinegar, ¼ teaspoon salt, and 1/8 teaspoon pepper in a bowl and refrigerate.
- 2. Cook spaghetti according to package instructions, then drain and return to the pot off heat.
- 3. Season chicken with Italian seasoning, remaining salt, and pepper, then cook in heated olive oil until done.
- 4. Remove chicken and keep warm, then add remaining olive oil to the pan.
- 5. Cook the bruschetta mix in the pan until fragrant and heated through.
- 6. Combine the bruschetta mix with the pasta and chicken, add parmesan, and toss.
- 7. Drizzle balsamic glaze over the dish and serve.
Nutrition Facts (estimated)
Servings
8
Calories
319
Total fat
8g
Total carbohydrates
35g
Total protein
27g
Sodium
0mg
Cholesterol
0mg
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