Bruschetta Chicken Pasta
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Bruschetta Chicken Pasta
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Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 1 pound boneless skinless chicken breasts
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- 2 garlic cloves minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
Topping
- 2 cups cherry tomatoes halved or quartered
- 4 garlic cloves minced
- 3 tablespoons chopped fresh basil
- 2 tablespoons diced sweet onion
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- 3 to 4 ounces of mozzarella cheese slices work best, or freshly grated
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Fustini's 18-Year Traditional balsamic for drizzling
- 1/2 pound penne pasta, cooked
- a few handfuls of fresh basil for sprinkling
- shaved parmesan if desired
Directions
- Take the chicken and pound it a few times with a meat tenderizer. Place it in a ziplock bag or baking dish. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano, and red pepper. Pour it over the chicken and marinate for at least 2 hours or overnight.
- Preheat the oven to 375 degrees F. In a large bowl, combine the tomatoes, garlic, basil, onion, and olive oil with a pinch of salt and pepper. Toss well.
- Heat an oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Take the chicken out of the marinade and add it to the skillet. Brown the chicken on both sides, about 2 to 3 minutes per side. Once both sides are browned, place the cheese on top of each chicken breast. Top each chicken breast with a big spoonful of the bruschetta mixture - don't use it all, because you'll add the pasta to it. Drizzle the balsamic on top of the chicken. Bake the chicken for 15 minutes.
- While the chicken is baking, boil the pasta. Once the pasta is done, drain it and immediately place it in a large bowl and toss with the bruschetta mixture and a tablespoon or so of olive oil if needed. Slice the chicken and place it on top of the pasta. Add a handful of fresh basil leaves and toss well. Serve immediately!
Recipe Note
Adapted from howsweeteats.com