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Bruschetta Chicken Pasta Recipe

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This Bruschetta Chicken Pasta recipe combines the fresh flavors of classic bruschetta with tender, juicy chicken breast and delicate angel hair pasta. Ready in 30 minutes, it’s a delicious and vibrant weeknight meal featuring ripe Roma tomatoes, fresh basil, garlic, and a hint of balsamic vinegar, all brought together in a light and flavorful skillet preparation. Serve it garnished with extra basil and a drizzle of balsamic glaze for an elegant touch.

Ingredients

Bruschetta Mixture

  • 1 pound Roma tomatoes (about 6, seeded and diced)
  • 2 cloves garlic (minced)
  • ½ cup torn fresh basil (plus leaves for garnish if desired)
  • 1 tablespoon balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Pasta

  • ½ pound Angel Hair Pasta (half of a 16 ounce box)
  • 1 tablespoon olive oil (for tossing pasta)

Chicken

  • 1 to 1½ pounds boneless, skinless chicken breast (about 2 breasts)
  • Salt and freshly ground black pepper, to season
  • 1 tablespoon olive oil or butter (for cooking chicken)
  • 1 tablespoon olive oil (for heating bruschetta mixture)

Optional Garnishes

  • Balsamic glaze
  • Shredded Parmesan or Mozzarella cheese
  • Fresh basil leaves

Instructions

  1. Prepare the Bruschetta Mixture: In a medium bowl, combine the diced Roma tomatoes, minced garlic, torn fresh basil, and balsamic vinegar. Season generously with kosher salt and freshly ground black pepper. Let this mixture sit out on the counter to marinate while you prepare the chicken and pasta.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the angel hair pasta according to package instructions until al dente. Drain the pasta and return it to the pot. Drizzle with one tablespoon of olive oil and toss well to prevent sticking. Set aside.
  3. Cook the Chicken: Heat one tablespoon of olive oil or butter in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 4 to 5 minutes per side, or until the chicken is cooked through and no longer pink inside; internal temperature should reach 165°F (74°C). Depending on thickness, cooking could take up to 8 minutes per side. Transfer the chicken to a plate and cover loosely with foil to keep warm and rest.
  4. Heat the Bruschetta Mixture: In the same skillet, add another tablespoon of olive oil, then add the bruschetta mixture. Cook, stirring frequently, just until heated through, about 1-2 minutes. Turn off the heat.
  5. Toss Pasta with Bruschetta: Add the cooked pasta to the skillet with the warmed bruschetta mixture and toss thoroughly to coat. If needed, add more olive oil to ensure the pasta is nicely coated and not dry.
  6. Combine and Serve: Slice the rested chicken breasts into strips and add them to the pasta and bruschetta in the skillet, tossing gently to combine. Divide the pasta and chicken among serving bowls. Garnish with fresh basil leaves and, if desired, drizzle with balsamic glaze and sprinkle with shredded Parmesan or Mozzarella cheese. Serve immediately.

Notes

  • For best flavor, let the bruschetta mixture sit at room temperature for at least 10–15 minutes before cooking with it to allow the flavors to meld.
  • Angel hair pasta cooks very quickly; watch closely to avoid overcooking.
  • Use a meat thermometer to ensure chicken is perfectly cooked and juicy.
  • Balsamic glaze adds a nice sweetness and tang but is optional.
  • Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.

Find it online: https://justsosavory.com/bruschetta-chicken-pasta-recipe/