Bruschetta Chicken Pasta

 

Bruschetta Chicken Pasta is a light and fresh dinner perfect for a weeknight meal. The chicken can be sautéed in a frying pan or grilled for easier prep. Marinating the chicken in buttermilk ahead ensures a juicier chicken. 

The recipe serves three to four and was adapted from iowa girl eats

 Ingredients: 

• 10 oz. linguini or spaghetti 
• 2 small chicken breasts
• 1 teaspoon each of Italian seasoning and parsley flakes
• Dash of red pepper flakes
• Salt and pepper 
• 1 cup freshly grated parmesan cheese, plus more for topping
• 1 cup buttermilk

Ingredients bruschetta mixture

• 2 cups diced cherry or Roma tomatoes chopped with juices 
• 1/4 cup packed fresh basil, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dark balsamic vinegar-good quality
• 3 cloves garlic, minced
• 1 tablespoon brown sugar 

Directions:

• Marinate chicken for one hour in buttermilk. 
• Stir together ingredients for bruschetta in a bowl then set aside. 
• Bring a large pot of salted water to a boil add pasta and cook until al dente. Drain and set aside.
• Meanwhile, heat a large skillet over medium-high heat then mist or spray with extra virgin olive oil or nonstick spray.  
• Drain chicken from buttermilk. Season chicken on both sides with Italian seasoning, parsley flakes, salt, and pepper. Grill or saute for 4 minutes per side or until cooked through. Add minced garlic last few minutes of cooking time. Remove the chicken to a plate and tent it with foil to keep it warm. 
• Turn the heat down to medium-low and add the bruschetta mixture to the pan and simmer for 2-3 minutes or until tomatoes are heated through and juices are slightly thickened. Add cooked pasta and chicken to the sauce. Add parmesan cheese and toss to combine. Mix in a dash of red pepper flakes at the end of cooking time. 
• Scoop into bowls, top with more parmesan cheese adding in fresh basil to serve.