Description
A delicious pasta dish combining the flavors of bruschetta with tender chicken.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 8 oz penne pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
1. Prepare the Crust:
- Cook the penne pasta according to package directions. Drain and set aside.
- Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove from skillet and slice.
- In the same skillet, add garlic and cook until fragrant. Add cherry tomatoes and balsamic vinegar, cooking until tomatoes are soft. Stir in basil and Parmesan cheese.
- Return the sliced chicken and cooked pasta to the skillet and toss to combine with the bruschetta sauce. Heat through, then serve.
Notes
You can customize the seasonings to taste.