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Bruschetta Chicken with Pasta

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A delightful dish featuring juicy chicken and vibrant flavors with Roma tomatoes, fresh basil, and garlic over angel hair pasta.

Ingredients

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  • 1 pound Roma tomatoes, diced
  • 2 cloves garlic, minced
  • ½ cup torn fresh basil, plus extra for garnish
  • 1 tablespoon balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ½ pound angel hair pasta
  • 1–1½ pounds boneless, skinless chicken breasts
  • Balsamic glaze, optional
  • 1 tablespoon olive oil

Instructions

  1. Combine the diced Roma tomatoes, minced garlic, torn basil, and balsamic vinegar in a medium bowl. Season with Kosher salt and black pepper. Let sit at room temperature.
  2. Cook the angel hair pasta according to the package instructions until al dente, drain, and return to the pan. Drizzle with olive oil and toss to prevent sticking.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook for about 4 to 5 minutes on each side until the internal temperature reaches 165°F (74°C). Transfer to a plate and cover.
  4. Add another tablespoon of olive oil to the skillet and stir in the bruschetta mixture, cooking for 1 to 2 minutes. Turn off heat, add cooked pasta, and toss to combine.
  5. Slice the rested chicken and add it to the pasta. Divide into bowls and garnish with basil. Drizzle with balsamic glaze and top with cheese if desired.

Notes

For best flavor, use fresh Roma tomatoes at their peak ripeness. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/bruschetta-chicken-with-pasta/