A vibrant dish that combines the classic flavors of bruschetta—ripe tomatoes, garlic, and fresh basil—with tender grilled chicken and al dente pasta.
Ingredients
Scale:
12 ounces of your favorite pasta (penne or fusilli)
Salt (for boiling pasta water)
2 large boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper (to taste)
1 teaspoon Italian seasoning
4 ripe tomatoes, diced
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1 tablespoon balsamic vinegar
Salt and pepper (to taste)
Fresh basil leaves (for garnish)
Parmesan cheese, grated (optional)
Instructions
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat olive oil in a grill pan or skillet over medium-high heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Grill the chicken for about 6-7 minutes on each side, or until cooked through. Let it rest for a few minutes before slicing.
In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, balsamic vinegar, and season with salt and pepper. Let this mixture sit for about 10 minutes.
In a large mixing bowl, combine the drained pasta, sliced chicken, and bruschetta topping. If the mixture seems dry, add a splash of reserved pasta water. Toss to combine thoroughly.
Plate the bruschetta chicken pasta and garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve immediately.
