Bruschetta Chicken Pasta
Bruschetta Chicken Pasta combines juicy chicken, fresh tomatoes, and basil for a delicious meal.
Equipment
- Skillet
- cutting board
- Tongs
Ingredients
Chicken and Seasoning
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt divided
- 0.5 teaspoon freshly ground black pepper divided
- 2 tablespoons olive oil divided
Vegetables and Broth
- 2.75 cups diced Roma or plum tomatoes about 4 medium, divided
- 5 cloves garlic thinly sliced (about 2 tablespoons)
- 1 tablespoon coarsely chopped fresh basil leaves about 5 leaves, plus more for garnish
- 32 ounces low-sodium chicken broth (4 cups)
Pasta and Seasonings
- 1 pound dried angel hair pasta
- 1 tablespoon balsamic vinegar
- Grated Parmesan cheese for serving (optional)
- 2 tablespoons Balsamic Glaze (optional)
Instructions
Preparation
- Pat the chicken dry with paper towels. Season with salt and pepper.
- Heat olive oil in a skillet over medium heat until shimmering. Cook chicken until browned, 8-10 minutes per side.
- Transfer chicken to a cutting board and tent with aluminum foil.
Cooking
- Add remaining olive oil, tomatoes, garlic, basil, salt, and pepper to the skillet. Cook until tomatoes soften, 2-3 minutes.
- Add chicken broth, pasta, and balsamic vinegar. Cook, stirring, until pasta is cooked and sauce thickens, about 10 minutes.
- Slice the chicken and add it back to the skillet. Top with remaining tomatoes, basil, and Parmesan cheese. Drizzle with balsamic glaze if desired.
Notes
Substitutions: Beefsteak or other tomatoes can be used instead of Roma. For broth, 4 cups water with 2 chicken bouillon cubes or powder can be used. Refrigerate leftovers for up to 3 days.
Nutrition
Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 100mgIron: 2mg
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