Bruschetta Chicken Pasta
Bruschetta Chicken Pasta is a delightful blend of chicken, tomatoes, and pasta, perfect for a comforting meal.
Equipment
- large high-sided skillet
- Cutting board
- Aluminum foil
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt divided
- 0.5 teaspoon freshly ground black pepper divided
- 2 tablespoons olive oil divided
- 2.75 cups diced Roma or plum tomatoes about 4 medium, divided
- 5 cloves garlic thinly sliced (about 2 tablespoons)
- 1 tablespoon coarsely chopped fresh basil leaves about 5 leaves, plus more for garnish
- 1 32-ounce carton low-sodium chicken broth 4 cups
- 1 pound dried angel hair pasta
- 1 tablespoon balsamic vinegar
- Grated Parmesan cheese for serving (optional)
- 2 tablespoons Balsamic Glaze optional
Instructions
- Pat chicken breasts dry with paper towels. Season with kosher salt and black pepper.
- Heat olive oil in a skillet over medium heat. Add chicken and cook until browned and cooked through, 8 to 10 minutes per side.
- Turn off the heat and transfer chicken to a cutting board, tent loosely with foil.
- Add remaining olive oil, diced tomatoes, garlic, basil, salt, and pepper to the skillet. Cook until tomatoes soften, about 2 to 3 minutes.
- Add chicken broth, pasta, and balsamic vinegar. Cook, stirring to incorporate pasta, until pasta is cooked and sauce thickens, about 10 minutes. Meanwhile, slice the chicken.
- Taste and adjust seasoning with kosher salt. Top with sliced chicken, remaining tomatoes, basil, Parmesan cheese, and drizzle with balsamic glaze if desired.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding broth to loosen the sauce as needed.
Nutrition
Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 50mgIron: 3mg
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