Description
A delicious and easy-to-make pasta dish combining the flavors of bruschetta with grilled chicken.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup balsamic vinegar
- 1/2 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken with salt and pepper. Heat 1 tbsp olive oil in a pan and cook chicken until no longer pink, about 6-7 minutes per side. Slice into strips.
- In a bowl, combine tomatoes, garlic, basil, and remaining olive oil. Season with salt and pepper.
- Toss cooked pasta with the tomato mixture and balsamic vinegar.
- Top with sliced chicken and shredded mozzarella. Serve warm.
Notes
- Use fresh basil for the best flavor.
- For extra richness, add a sprinkle of Parmesan cheese.
- Chill leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
Keywords: bruschetta chicken pasta, Italian pasta, easy dinner recipe