Bruschetta Pasta Recipe

Slices of grilled chicken breasts are smothered in pasta with a sauce made of tomatoes, garlic and olive oil. Add a drizzle of balsamic vinegar and sprinkling of freshly grated Parmesan to complete a delicious and satisfying dish!
Photo by kim v.
Bruschetta pasta features fresh tomatoes, Parmesan and basil garnish.

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound chicken breasts, boneless, skinless (2 or 3)

  • Salt & pepper, to taste

  • 12

    ounces dry angel hair pasta

  • 4

    large tomatoes, halved, deseeded, & cut into 1/4-inch wide pieces

  • 4

    cloves garlic, peeled and finely chopped

  • 1

    (2/3-ounce) package fresh basil, stems removed & roughly chopped

  • 2

    teaspoon olive oil

  • 1

    teaspoon balsamic vinegar

  • 1/4

    cup Parmesan cheese, freshly grated

Directions

Preheat a grill/barbecue or grill pan on high heat. Season the chicken with salt and pepper and put it on the grill/barbecue. Cook for 5 minutes on each side, or until cooked through. Let stand for 5 minutes and then cut each chicken breast into slices 1/4-inch thick. Keep warm. Bring a large saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, for 6 minutes, or until al dente. Drain the pasta and keep warm. Combine the tomatoes, basil, garlic, and olive oil in a bowl and season with salt and pepper. Divide the chicken among 4 plates and top with some of the pasta. Scatter the tomato mixture over the pasta. Drizzle the vinegar over the tomatoes and sprinkle with Parmesan. Serve immediately.

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