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Bruschetta Chicken with Pasta

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A Delicious Italian-Inspired Dinner featuring juicy chicken breasts topped with fresh tomato bruschetta and served with delicate angel hair pasta.

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, for drizzling
  • 1 tablespoon olive oil

Instructions

  1. Combine the diced Roma tomatoes, minced garlic, torn basil, and balsamic vinegar in a medium bowl. Season with Kosher salt and freshly ground black pepper and let it sit at room temperature.
  2. Cook the angel hair pasta according to the package instructions until al dente. Drain and return to the pan with 1 tablespoon of olive oil; toss to prevent sticking.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper and cook for 4-5 minutes on each side until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate to rest.
  4. Add the bruschetta mixture to the same skillet and cook for 1-2 minutes until heated through. Turn off the heat and add the cooked pasta, tossing to combine.
  5. Slice the rested chicken breasts and add them to the pasta. Divide into bowls, garnish with basil, and drizzle with balsamic glaze if desired.

Notes

Use high-quality balsamic vinegar for the best flavor. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: bruschetta, chicken, pasta, Italian, dinner, quick meal

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