Bruschetta Chicken Pasta
Bruschetta Chicken Pasta Recipe - perfectly seasoned chicken, tomatoes and basil stewed with garlic, pasta, and a generous drizzle of balsamic makes for a meal full of flavor!
Servings 4 servings
- 8 roma tomatoes diced
- ⅓ cup fresh basil chopped
- 2 cloves garlic minced
- 2 teaspoon balsamic glaze
- 1 teaspoon olive oil
- salt and pepper
- 2 tablespoon shredded Parmesan Cheese
- 1 lb chicken
- 1 tablespoon olive oil
- 1 clove garlic minced
- ⅓ cup marinara sauce meatless spaghetti sauce can work as well
- thin spagetti noodles
- balsamic glaze for garnish
- Parmesan cheese for garnish
In a bowl, toss together the tomatoes, basil, and garlic. Stir in balsamic glaze, olive oil, salt, pepper. Set aside. This step is best performed two hours ahead of time to let flavors meld, but not required. Sprinkle and stir in Parmesan cheese.
Boil noodles per directions in a large pot. Pound chicken breast until about ½ inch thick. Grill chicken on both sides until completely cooked as desired.
Add olive oil to a large, deep skillet over medium heat. Add garlic and saute for 1-2 minutes until golden brown and fragrant. Add marinara and bruschetta into pan and stir occassionally until warmed through, about 2-3 minutes.
Add noodles to pan and stir to combine with bruschetta, until warmed throughout.
Cut grilled chicken into pieces. Serve over top of the spagetti noodles. Garnish with a generous drizzle of balsamic glaze and parmesan cheese.
Serving: 2cups | Calories: 423kcal