Bruschetta Chicken Pasta

nibbleboard.com/recipes/bruschetta-chicken-pasta

Ingredients

Instructions

1. Combine diced tomatoes, minced garlic, torn basil, and balsamic vinegar in a medium bowl. Season generously with salt and pepper. Let the bruschetta mixture sit at room temperature while you cook — this lets the tomatoes release their juices.
2. Bring a large pot of salted water to a boil. Cook angel hair pasta to al dente according to package directions. Drain, return to the pot, and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
3. Season chicken breasts generously with salt and pepper on both sides. If they're thick, pound to an even ¾-inch thickness for even cooking.
4. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add chicken breasts and cook without moving for 5 minutes until golden brown on the bottom.
5. Flip chicken and cook another 4-5 minutes until no longer pink and a thermometer reads 165°F. Transfer to a cutting board and let rest for 5 minutes.
6. Add remaining 1 tablespoon olive oil to the same skillet. Add the bruschetta mixture and cook, stirring often, just until heated through, about 1-2 minutes. Remove from heat.
7. Add the pasta to the skillet and toss to coat with the bruschetta and pan juices.
8. Slice chicken breasts on a bias and arrange over the pasta. Drizzle with balsamic glaze and top with shaved Parmesan and extra basil.

Nutrition per Serving

Chef Tips

• I've found that letting the tomato mixture sit for at least 10 minutes while you cook makes all the difference — the salt pulls out the juices and creates a natural sauce that coats the pasta beautifully.
• Seed your Roma tomatoes by cutting them in half and scooping out the pulp with a spoon. Excess moisture makes the pasta watery, and after trying it both ways, I always seed them now.
• Angel hair cooks fast — pull it a full minute before the package says. It'll keep cooking from residual heat and when you toss it in the warm skillet.
• No balsamic glaze? Simmer ¼ cup balsamic vinegar in a small saucepan over medium-low heat for 5-8 minutes until it reduces to a thick, syrupy consistency.
• Make this with penne or rigatoni if you want something heartier — the tubes catch the diced tomato pieces. We do angel hair in summer and penne in fall.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken sliced on top rather than mixed in so the pasta doesn't get soggy.