Bruschetta Chicken Pasta
Penne tossed with seared chicken, softened cherry tomatoes, basil, balsamic vinegar, and Parmesan.
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
Main Ingredients
- 8 oz uncooked pasta penne, fusilli, or spaghetti
- 1 lb boneless skinless chicken breasts sliced into thin strips
- 3 tbsp olive oil 1 for the chicken, 2 for the sauce
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 ½ tsp salt 1 for the pasta water, 1/2 for the chicken
- ¼ tsp black pepper
- 3 cloves garlic minced
- 2 cup cherry tomatoes halved
- 1 cup fresh spinach leaves optional
- ¼ cup chopped fresh basil plus extra for serving
- 2 tbsp balsamic vinegar
- ½ tsp red pepper flakes optional
- ¾ cup grated Parmesan cheese divided
Instructions
Cooking
- Cook the pasta. Boil it in salted water until al dente, then drain.
- Brown the chicken. Season the strips and cook in 1 tablespoon oil for 5 to 7 minutes until golden and cooked to 165 degrees F. Remove to a plate.
- Soften the tomatoes. Cook the garlic in the remaining oil for 30 seconds, add the tomatoes, and cook 4 to 5 minutes.
- Add flavor. Stir in the spinach, vinegar, pepper flakes, and half the basil until wilted.
- Toss and serve. Combine the chicken, pasta, and half the Parmesan, then top with the remaining basil and cheese.
Notes
Substitutions: Use drained diced tomatoes in place of fresh and a squeeze of lemon in place of balsamic vinegar.
Tips: Save a little pasta water to loosen the sauce.
Storage: Refrigerate for up to 3 days. Freezing is not recommended.