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Featured Recipe 5/17/17: Chicken Bruschetta Pasta

Chicken Bruschetta Pasta

Yield: Serves 4
Prep Time: 10 minutes
Total Time: 30 minutes


  • 1 lb. tomatoes, chopped
  • 1/4 c. plus 1 tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, minced (may want to leave this out due to the garlic flavor of the pasta)
  • 1/2 c. torn fresh basil
  • kosher salt
  • Freshly ground black pepper
  • 8 oz. garlic, garlic, garlic pasta
  • 3/4 lb. boneless skinless chicken breasts
  • 1 tbsp. Italian seasoning
  • 1/4 c. freshly grated Parmesan


  1. In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot.
  3. In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice.
  4. Add tomato mixture and sliced chicken to angel hair and toss until fully combined.
  5. Top with Parmesan and serve.
Original recipe can be found here: Chicken Bruschetta Pasta

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  • Christine on

    The chicken bruschetta was delicious! Super fast and easy. Great for a busy week night. I started the chicken first, then started the water for the pasta, then started prepping the other veggies. I drizzled some aged balsamic over the dish and even my picky eaters cleaned their plates. Loved it!

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