Bruschetta Chicken and Pasta Recipe
This light and summery bruschetta chicken and pasta is the perfect dish for entertaining. It's easy, flavorful and absolutely delicious!
Servings: 6 servings
Calories: 514kcal
Ingredients
- 1 lb uncooked pasta (long, thin noodles are preferred)
- 1 lb chicken breasts seasoned*
- 1/3 cup olive oil
- 6 cloves garlic minced
- 1/2 tsp ground black pepper
- 1 tsp kosher sea salt
- 3/4 cup pearl mozzarella
- 2 tbsp balsamic vinegar
Instructions
- 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.
Notes
* I prefer seasoning mine with a blend of salt, pepper, paprika, garlic powder, dried basil, and dried parsley.
Nutrition
Serving: 6serving | Calories: 514kcal | Carbohydrates: 58g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 491mg | Potassium: 466mg | Fiber: 3g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg