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Bruschetta Chicken Pasta

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A delicious and fresh pasta dish combining the flavors of bruschetta with tender chicken and al dente pasta.

Ingredients

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For the Crust:

  • 8 oz penne pasta
  • 2 boneless, skinless chicken breasts, diced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1/2 cup shredded mozzarella cheese
  • Salt and pepper to taste

Instructions

1. Prepare the Crust:

  1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 6-8 minutes. Season with salt and pepper.
  3. Add minced garlic and cherry tomatoes to the skillet. Cook for 2-3 minutes until tomatoes soften slightly.
  4. Pour in balsamic vinegar and stir to combine. Let simmer for 1-2 minutes.
  5. Add cooked pasta to the skillet and toss to coat with the sauce. Stir in fresh basil.
  6. Sprinkle mozzarella cheese on top and cover the skillet for 1-2 minutes until cheese melts. Serve warm.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/bruschetta-chicken-pasta/

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