Cooklist AI

Italian Chicken Bruschetta Pasta

Name: Italian Chicken Bruschetta Pasta
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Ingredients: ½ cup grated parmesan cheese, plus extra for garnish; 2 tablespoons red onion, finely chopped; 2 tablespoons finely chopped fresh basil; 1 teaspoon garlic powder; ½ teaspoon black pepper; 2 tablespoons minced garlic; ¼ cup + 1 teaspoon olive oil; 2 teaspoons Italian seasoning; 2 tablespoons balsamic vinegar; 1 teaspoon salt; 1 pound thin spaghetti pasta; 1.5 pounds boneless, skinless, chicken breasts; ¼ cup balsamic glaze for garnish; 8 roma tomatoes, finely chopped

Get yourself a bowl of Italian Chicken Bruschetta Pasta - an easy-to-make, flavorful dish that combines juicy grilled chicken with a vibrant bruschetta mix and al-dente pasta. Ideal for quick weekday dinners or brunch get-togethers, just top with a drizzle of balsamic glaze and a sprinkle of extra p...



28 min

TOTAL TIME

653

CALORIES

$1.83

PER SERVING

SAVE

ADD TO PLAN

REMIX RECIPE

Add to Cart

Ingredients

14 INGREDIENTS

6 SERVINGS

1/2 cup grated parmesan cheese

plus extra for garnish

2 tsp italian seasoning

2 tbsp balsamic vinegar

1 tsp salt

1 lb thin spaghetti pasta

1 1/2 lbs boneless skinless chicken breasts

1/4 cup balsamic glaze

for garnish

8 whole roma tomatoes

finely chopped

Directions

8 STEPS

12 min

PREP TIME

16 min

COOK TIME

28 min

TOTAL TIME

Bring a large pot of salted water to a boil. Add the spaghetti pasta and cook according to package instructions until al dente, then drain and rinse in cold water. Transfer the pasta to a large salad bowl.

While pasta is cooking, pat the chicken breasts dry and season them with the Italian seasoning, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 1 teaspoon olive oil in a grill pan or skillet over medium-high heat. Sear the chicken breasts until browned and fully cooked, approximately 6 minutes each side. Remove from the pan, allow to rest for a few minutes, then slice into thin strips.

In the same pan, add the remaining quarter cup of olive oil. Sauté the minced garlic and finely chopped red onion until the garlic is fragrant, about 1 minute.

Turn off the heat, and stir in the finely chopped Roma tomatoes to meld the flavours.

Pour the tomato mixture over the cold pasta. Add the balsamic vinegar, grated parmesan cheese, and finely chopped fresh basil. Stir the salad well to combine all ingredients.

Adjust the season with remaining salt and black pepper. Add the thinly sliced grilled chicken, folding it into the salad to ensure everything is well mixed.

Before serving, sprinkle the salad with extra parmesan cheese and drizzle with balsamic glaze.