- 4
- 25 mins
- 30 mins
0/5
(0 Votes)
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
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.