This light and summery bruschetta chicken and pasta is the perfect dish for entertaining. It's easy, flavorful and absolutely delicious!
Course: Main Dishes
1lbuncooked pasta(long, thin noodles are preferred)
1/2tspground black pepper
1tspkosher sea salt
Bring a large stock pot of water to a boil. Add pasta and cook according to the package's directions. Remove from heat, drain and set aside.
Meanwhile, grill or cook the chicken until it reaches an internal temperature of 160 degrees. Remove from heat, tent with foil for at least 5 minutes.
In a medium saucepan set over medium heat, add olive oil and garlic. Cook for 1 minute, then reduce heat to medium-low and continue cooking for additional 4-5 minutes or until the garlic becomes fragrant and very lightly browned. Remove from the heat and stir in salt and pepper.
Add garlic oil mixture to the pasta, then the bruschetta mixture, toss to combine. Serve in a large bowl or on a platter. Add pearl mozzarella and chicken on top. Drizzle balsamic over chicken, serve immediately.
* I prefer seasoning mine with a blend of salt, pepper, paprika, garlic powder, dried basil, and dried parsley.