Bruschetta Chicken Pasta
This dish combines pasta with fresh tomatoes, basil, and chicken, topped with Parmesan cheese.
Equipment
- Pot
- Skillet
Ingredients
For the Bruschetta
- 1 pint cherry tomatoes, sliced in half
- ⅓ cup chopped basil
- 4 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Pasta
- 12 oz spaghetti pasta
- 1 lb boneless, skinless chicken breasts, diced
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil, divided
- ½ cup Parmesan cheese, grated or shredded
- 1 tablespoon balsamic glaze (optional)
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, Italian seasoning, salt, and pepper. Cook until the chicken is browned and cooked through.
- Add garlic and cook for an additional minute. Stir in cherry tomatoes, basil, balsamic vinegar, and cook until tomatoes soften.
- Toss in the cooked spaghetti and remaining olive oil. Mix well and top with Parmesan cheese and balsamic glaze if desired.
Notes
You can adjust the seasoning and add more vegetables if desired.