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Bruschetta Chicken with Pasta

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A vibrant dish combining seasoned chicken breasts with a juicy bruschetta topping on creamy angel hair pasta, perfect for family dinners or entertaining.

Ingredients

Scale
  • 1 pound Roma tomatoes, diced
  • 2 cloves garlic, minced
  • ½ cup torn fresh basil
  • 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 generously with salt and black pepper. Allow this mixture to 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. Set aside.
  3. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper. Cook for 4-5 minutes on each side or until the internal temperature reaches 165°F (74°C). Transfer to a plate and cover with foil.
  4. Add an additional tablespoon of olive oil to the same skillet and stir in the bruschetta mixture. Cook for 1-2 minutes until heated through. Turn off the heat, then add the cooked angel hair pasta and toss to combine.
  5. Slice the cooked chicken breasts and add them to the pasta. Divide into serving bowls. Garnish with fresh basil leaves and optionally drizzle with balsamic glaze.

Notes

Ensure the chicken is evenly seasoned for best flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a vegetarian option, omit the chicken or substitute with grilled tofu.

Nutrition

Keywords: Bruschetta, Chicken, Pasta, Summer Dish, Italian Cuisine

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