Tuesday, September 14, 2010

Bruschetta Chicken Pasta

I can’t believe I’ve never blogged this recipe.  I’ve been making this for about 4 years now.  It’s just so simple to throw together, easily adaptable, and most of all tasty.  It’s just my personal preference, but I’m really not all that into creamy pastas.  Don’t get me wrong, I enjoy taking a bite of The Boy’s chicken alfredo, or Hot Chicken Pasta (from Amerigo).  But I can’t say I’ve ever ordered a creamy pasta dish.  To me, it’s just too much richness.  I much prefer the simple, but flavorful combination of this dish.  Using fresh tomatoes, fresh basil, and balsamic vinegar creates a sweet, tangy, fresh dish.  The Boy will rarely call it dinner without meat, so the chicken adds the protein he desires.  Plus, as I’ve said before, I just love a colorful dish!

This time with I made it, I added roasted eggplant slices I received in my CSA.  They were a welcomed addition to this dish, I must say!

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Bruschetta Chicken Pasta

adapted from Ronzoni Heathly Harvest Pasta

Ingredients:

2 boneless skinless chicken breasts, cut into pieces
1 box whole wheat thin spaghetti
2 tablespoons olive oil, divided
2 tablespoons minced garlic
1/2 cup plus 2 tablespoons balsamic vinegar
3 cups fresh tomatoes, diced
Oregano and basil (fresh or dried) to taste
Shredded Parmesan cheese, cracked pepper, salt to taste

optional:
1 eggplant
1/2 cup balsamic vinegar

Directions:

Marinate chicken in 1/2 cup (more or less as needed) balsamic vinegar at least 30 min.

Cook pasta according to package directions, drain.

Heat 1 tablespoon oil in large skillet over medium high heat. Add chicken and cook until white all the way through, about 5-8 minutes. Remove from heat, transfer to plate.

Return skillet to burner, heat remaining 1 tablespoon olive oil over medium high heat. Sauté garlic until golden. Add tomatoes, 2 Tablespoons balsamic vinegar, and herbs. Heat until sauce is slightly reduced and tomatoes softened (about 2 minutes). Add pasta and chicken to tomato mixture and heat until warmed (about 2-3 minutes), tossing/stirring to fully incorporate. Serve topped with fresh basil.

Optional addition:
Marinate eggplant the same amount of time as chicken. Preheat broiler. Roast eggplant under broiler 5-8 minutes on each side, flipping once. Serve alongside pasta & chicken.

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9 Responses to “Bruschetta Chicken Pasta”

  1. 1
    Christine — September 14, 2010 @ 6:20 pm

    This looks so good – I’ll add it to my menu next week!

  2. 2
    Katie G — September 14, 2010 @ 6:45 pm

    I cannot believe you’ve never blogged this recipe either! Can’t wait to try it!

  3. 3
    Liz @ Blog is the New Black — September 14, 2010 @ 7:10 pm

    This looks delicious and simple! Great job.

  4. 4
    Melissa — September 15, 2010 @ 9:29 am

    I love fresh basil, tomatoes and pasta so this looks amazing to me!

  5. 5
    Alison @ Ingredients, Inc. — September 20, 2010 @ 12:41 pm

    These are all of my favorite ingredients in one dish. So glad I found your site!

  6. 6
    Courtney @ Ice Cream & Wine — September 21, 2010 @ 10:24 am

    YUM! I absolutely love the combo of balsamic & tomato – so delicious!

  7. Pingback: Bruschetta Chicken Pasta « LOVES TO EAT

  8. Pingback: Columbus Foodie » Blog Archive » September 2010 Roundup

  9. 7
    arun — February 7, 2012 @ 10:58 am

    Its my favourite…nice ….

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