Bruschetta Chicken Pasta

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta is reminiscent of bruschetta; serve alongside sliced baguette! It is refreshing, packed with flavor, and can be amped up with chicken or shrimp if you like!

Prep Time: 15

Total Time: 15

Servings:

Ingredients

For the Pasta

8 oz dry angel hair pasta
6 TB olive oil, divided
½ cup grated parmesan, powder or very finely grated
1 ½ teaspoons kosher/coarse salt
¼ teaspoon freshly ground black pepper
1 ½ tablespoons balsamic vinegar
½ tablespoon garlic powder
3 tablespoons butter, melted
½ cup fresh basil leaves, coarsely chopped
1 ½ cups cherry tomatoes, halved

For the Chicken

2 chicken breasts, boneless/skinless
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
3 tablespoons olive oil

Instructions

Fill large heavy pot with salted water, and bring to boil. Cook pasta just to al dente, according to package. Do not overcook. Drain and toss with 3 tablespoons olive oil to prevent sticking. Set aside and keep warm.
While pasta is cooking: In a bowl, combine grated parmesan, salt, pepper, vinegar, garlic powder, 3 TB olive oil, and melted butter. Set aside and keep warm.
Use paper towels to dab off excess moisture from chicken. Place chicken on cutting board, cover loosely with cling wrap, and pound to an even thickness.
Over medium-high heat, heat oil until very hot. Cook chicken about 4 minutes per side, or just until nicely browned and no longer pink in center. Let rest on cutting board for 5 minutes before slicing thinly.
Gently toss parmesan/butter mixture with warm pasta. If needed, sprinkle a bit more olive oil. Gently toss in sliced tomatoes and chopped basil. Serve with sliced chicken. If desired, serve with an extra drizzle of balsamic vinegar.

Notes

You can also use spaghetti, linguine, or your favorite shape of pasta.

Nutrition (per serving)

Course: Main, Side

Cuisine: American Italian

Method: Stovetop