Description
A vibrant, weeknight pasta dish that combines seared chicken with a tangy tomato-basil bruschetta topping, creating a satisfying and fresh Italian-inspired meal.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper to taste
3 cloves garlic, minced
2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped
1 tablespoon balsamic vinegar
12 oz pasta (penne, spaghetti, or your choice)
1 tablespoon olive oil (for pasta)
1/4 cup grated Parmesan cheese (optional)
Instructions
- Season the chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and sear chicken for 6-7 minutes per side until golden and fully cooked.
- Let the chicken rest for 5 minutes, then slice into strips.
- Cook pasta in a large pot of salted boiling water according to package instructions; drain and reserve 1/2 cup of pasta water.
- In the same skillet, heat more olive oil and sauté garlic until fragrant.
- Add cherry tomatoes and cook until softened.
- Stir in balsamic vinegar and fresh basil; cook until flavors meld.
- Combine sauce with pasta, using reserved pasta water to create a light coating.
- Plate pasta, top with sliced chicken, and sprinkle with Parmesan cheese if desired.
Notes
Swap chicken with grilled shrimp or tofu for a variation.
Add red pepper flakes for a spicy kick.
Use cream cheese for a creamier version.
Substitute with gluten-free pasta for dietary needs.
Store leftovers in the fridge for up to 3 days; reheat with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
