Chicken Bruschetta Pasta
This rich and tangy chicken bruschetta pasta is packed with tender chicken, zesty tomatoes, and perfectly cooked pasta in a sweet-tart balsamic sauce.
Servings: 4 servings
Equipment
Ingredients
- 1 pound bow tie pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cut into cubes
- salt and freshly ground black pepper to taste
- 6 roma tomatoes
- 10 fresh basil leaves cut into thin strips
- 4 tablespoons olive oil divided
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 4 cloves garlic minced, divided
- ½ cup tomato sauce
- ½ cup balsamic vinegar
- ½ tablespoon sugar
Instructions
- Boil the pasta. Prepare the pasta according to the directions on the package.
- Cook the chicken. Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet; add the cubed chicken to the skillet and cook for 6 to 8 minutes, or until browned and the internal temperature of the chicken reaches 165°F degrees. Set aside.
- Make the tomato mixture. Dice the tomatoes and save the juices in a small bowl. Combine the tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, and half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered.
- Sauté the garlic. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat. Add the remaining garlic and sauté for about 20 seconds, or until soft. Do not burn the garlic.
- Put it all together. Increase the heat to medium-high and stir in the prepared tomato salad. Add tomato sauce to the pan and bring to a boil. Add the prepared pasta to the saucepan and toss around until coated. Remove from heat and set aside.
- Add a balsamic reduction. In a small saucepan, combine the balsamic vinegar and sugar and bring to a boil; reduce heat to a simmer and continue to cook until the sauce turns to a thick syrup. Remove from heat and add it to the prepared pasta.
- Serve! Transfer the pasta to a platter. Arrange the chicken over the pasta and serve.
Notes
- To Store: Keep sealed tightly in the fridge covered in plastic or an airtight container for up to 5 days or freeze it for up to 3 months.
- To Reheat: Cook on the stove over medium heat or microwave in 30-second intervals until heated through.
Nutrition
Calories: 347kcal | Carbohydrates: 13g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 449mg | Potassium: 787mg | Fiber: 1g | Sugar: 10g | Vitamin A: 995IU | Vitamin C: 17.2mg | Calcium: 33mg | Iron: 1.3mg
