Instructions
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- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
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- Prepare the chicken: Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes per side until golden brown and fully cooked. Let rest, then slice.
- Make the bruschetta topping: In a bowl, mix diced tomatoes, minced garlic, basil, balsamic vinegar, olive oil, and salt. Toss gently.
- Combine: Toss the cooked pasta in the skillet with chicken drippings. Slice chicken, place on top of pasta, and add bruschetta topping.
- Serve: Sprinkle with Parmesan cheese, garnish with basil, and drizzle balsamic glaze if desired. Enjoy warm!
Notes
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- Use gluten-free pasta for a gluten-free version.
- Add vegetables like zucchini or spinach for extra nutrients.
- The bruschetta topping can be prepped up to 2 hours in advance for convenience.
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- Prep Time: 10 minutes
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- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
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- Serving Size: 1 plate (1/4 recipe)
- Calories: ~450
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- Sugar: 5g
- Sodium: 380mg
- Fat: 16g
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- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
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- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
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