Bruschetta Chicken Pasta
Bruschetta Chicken Pasta combines the vibrant flavors of a classic bruschetta with tender chicken and al dente pasta. This dish is a perfect fusion, offering a hearty meal with a refreshing twist, ideal for a weeknight dinner.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 1 cutting board
- 1 set measuring cups and spoons
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 lb chicken breast, diced Can substitute chicken thighs for richer flavor.
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil, chopped
- 1 cup mozzarella cheese, cubed
- 3 tablespoons balsamic vinegar
- optional grated Parmesan cheese For serving.
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, garlic, salt, and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the cherry tomatoes, chopped basil, and cubed mozzarella cheese into the skillet with the chicken. Cook for an additional 2-3 minutes until the tomatoes soften slightly.
- Add the cooked pasta to the skillet, along with the balsamic vinegar. Toss everything together gently until well combined and heated through.
- Plate the pasta and chicken mixture. If desired, sprinkle grated Parmesan cheese on top before serving.
Notes
For an extra kick, consider adding crushed red pepper flakes when sautéing the chicken.
You can substitute chicken thighs for chicken breast if you prefer a richer flavor.
If you're looking for more vegetables, spinach or bell peppers can be added along with the tomatoes.