Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts Grilled and sliced
- 8 oz spaghetti or penne pasta Cook according to package instructions
- 2 cups cherry tomatoes, diced Use fresh, ripe tomatoes for best flavor
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped Plus extra for garnish
- 2 tbsp balsamic vinegar
- 1/4 cup grated Parmesan cheese To sprinkle on top
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional: Extra basil leaves and balsamic glaze for garnish
Method
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
Cooking
- Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side until golden brown and fully cooked. Let it rest before slicing.
- In a bowl, mix the diced tomatoes, minced garlic, basil, balsamic vinegar, olive oil, and salt for the bruschetta topping. Toss it gently.
- Toss the cooked pasta in the skillet with the chicken drippings. Slice the chicken and place it on top of the pasta, then add the bruschetta topping.
- Sprinkle with Parmesan cheese, garnish with basil, and drizzle balsamic glaze if desired. Enjoy warm!
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 4g
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave with a splash of water or olive oil to keep it moist. Feel free to add other veggies like bell peppers or spinach to the bruschetta topping for added nutrition.
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