Chicken Bruschetta Pasta

Photo by PineyCook
Adapted from diethood.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from diethood.com

Ingredients

  • 1

    pound bow tie pasta

  • 1

    tablespoon olive oil

  • 4

    (4- ounces each) boneless, skinless chicken breasts, cut into cubes

  • salt and fresh ground pepper, to taste

  • 6

    roma tomatoes

  • 10

    fresh basil leaves, cut into thin strips

  • 4

    tablespoons olive oil, divided

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon fresh ground pepper

  • 4

    garlic cloves, minced, divided

  • 1/2

    cup tomato sauce

  • Balsamic Glaze

  • 1/2

    cup balsamic vinegar

  • 1/2

    tablespoon sugar

Directions

Prepare pasta according to the directions on the package. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a nonstick skillet; add cubed chicken and cook for 8 minutes, or until chicken is browned and internal temperature reaches 165F degrees. Set aside. Dice tomatoes and save the juices in a small bowl. Combine tomatoes, tomato juices, basil, 2 tablespoons olive oil, salt, pepper, & half of the minced garlic; set aside. You can also make this ahead of time and refrigerate for 2 hours, covered. Heat 2 tablespoons olive oil in a heavy bottom saucepan over medium-low heat. Add remaining garlic and saute for about 20 seconds, or until soft and tender - do not burn the garlic. Increase heat to medium high and stir in previously prepared tomato salad. Add tomato sauce to pan and bring to a boil. Add prepared pasta to sauce pan and toss around until coated. Set aside. In a small pan, bring to a boil vinegar and sugar; reduce heat to a simmer and continue to cook until sauce turns to a thick syrup. Remove from heat and add to prepared pasta. Transfer pasta to a platter. Arrange prepared chicken breasts on top of pasta. Serve.

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