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Chicken Bruschetta Pasta


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Rate this recipe 4.5/5 (8 Votes)


  • 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


Adapted from


Step 1

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.



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