BRUSCHETTA-TOPPED CHICKEN & SPAGHETTI

By porklion

Ingredients

• 8 ounces uncooked whole wheat spaghetti
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1/2 teaspoon pepper
• 1 cup prepared bruschetta topping
• 1/3 cup shredded Italian cheese blend
• 2 tablespoons grated Parmesan cheese
• Bruschetta topping-
• 1 pint cherry tomatoes
• 2 garlic cloves, minced
• 1 ⁄2shallot, minced
• 1 cup fresh basil leaf, chopped
• 1 teaspoon fresh lemon juice
• 1 teaspoon sea salt
• 1 ⁄2teaspoon black pepper
• 1 ⁄3 cup olive oil
• Directions- Seed and chop tomatoes.
• Combine with all other ingredients
• Let sit a room temperature for at least an hour for flavors to blend

Details

Servings 4
Preparation time 25mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat broiler. Cook spaghetti according to package directions; drain. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat 5-6 minutes on each side or until no longer pink.

Transfer to an 8-in.-square baking pan. Spoon bruschetta topping over chicken; sprinkle with cheeses. Broil 3-4 in. from heat 5-6 minutes or until cheese is golden brown. Serve with spaghetti.
Yield: 4 servings.