Description
A vibrant and healthy twist on classic bruschetta, this Bruschetta Chicken Pasta combines whole wheat pasta with tender chicken, fresh tomatoes, garlic, and basil, all brought together with a tangy balsamic reduction. Perfect for a nutritious weeknight dinner, this dish offers a delightful balance of flavors and wholesome ingredients.
Ingredients
Scale
Pasta
- 8 oz whole wheat pasta (such as penne or rotini)
Chicken
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tomato Mixture
- 1 1/2 cups cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- 1 cup diced Roma or vine-ripened tomatoes
Finishing Touches
- 1/4 cup chopped fresh basil
- 1/4 cup shredded Parmesan cheese (optional)
- Balsamic glaze for drizzling (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the whole wheat pasta until al dente according to package directions. Drain and set aside.
- Season and Cook Chicken: In a medium bowl, toss chicken pieces with 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and black pepper. Heat a large skillet over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes until the chicken is golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté Tomatoes and Garlic: To the same skillet, add the remaining tablespoon of olive oil. Add halved cherry tomatoes and minced garlic. Cook for 2 to 3 minutes until tomatoes soften and the garlic is fragrant.
- Create Balsamic Reduction: Pour balsamic vinegar into the skillet with the tomatoes and garlic. Let it simmer and reduce slightly for about 2 minutes to concentrate the flavors.
- Combine Ingredients: Add the diced fresh Roma or vine-ripened tomatoes to the skillet and stir well. Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together gently to combine and heat through evenly.
- Finish and Serve: Remove the skillet from heat. Stir in the chopped fresh basil for a burst of freshness. Serve the dish warm, topped with shredded Parmesan cheese and a drizzle of balsamic glaze if desired.
Notes
- For extra vegetables and added nutrition, toss in fresh spinach or arugula during the last minute of cooking to wilt them slightly.
- This recipe can also be served cold as a flavorful pasta salad, making it great for meal prep or picnics.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
