BRUSCHETTA PASTA WITH CHICKEN

A simple, but flavorful blend of tomatoes, basil, garlic, and olive oil make this bruschetta chicken pasta a perfect easy dinner. Inspired by one of our favorite side dishes, bruschetta rice, taken a couple of steps further into a tasty one-pot meal.

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 502kcal

Author Lauren

Equipment

Ingredients

FOR THE BRUSCHETTA

2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
pinch red pepper flakes
2 cloves of garlic peeled and minced
1 ½ cup ripe tomatoes seeded, chopped fine
¼ cup basil leaves chopped fine

FOR THE CHICKEN AND PASTA

1 pound chicken breast pounded out to ½-inch thick
salt and pepper
1 tablespoon olive oil
8 ounces bowtie or penne noodles uncooked
¼ cup shaved parmesan

Instructions

MAKE THE BRUSCHETTA MIXTURE: In a medium bowl, combine the olive oil, lemon juice, salt, red pepper flakes, garlic, tomatoes and basil to the mixture and toss to coat and evenly mix together. Cover and set aside for later.
COOK THE NOODLES: Fill a large pot up with 6 quarts of water and 2 teaspoons of salt. Bring the water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and transfer back to the pot.
COOK THE CHICKEN: While the water for the noodles comes to a boil, season the chicken with 1 teaspoon of salt ½ teaspoon of pepper. Heat a large skillet over medium-high heat. Once it’s hot, add the oil and allow it to heat through until shimmering. Add the chicken to the pan, reduce the heat to medium and cook the chicken for 8 minutes total, turning halfway through, or until no longer pink in the middle. Remove the chicken from the pan to a plate to cool for about 5 minutes.
ADD BRUSCHETTA TO NOODLES: Pour the bruschetta mixture into the pot with the noodles. Turn the heat on low and fold the mixture together and allow the bruschetta to cook with the pasta for 2-3 minutes. Transfer the noodles to a large bowl.
TOP THE CHICKEN: While the bruschetta pasta cooks, slice the chicken into 2-inch by ½-inch strips and top the pasta with the chicken strips and the parmesan. Serve warm.

Nutrition