Ingredients:
1 pint cherry tomatoes, sliced in half
1/3 cup chopped basil
4 garlic cloves, minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
12 oz spaghetti pasta
1 lb boneless, skinless chicken breasts, diced
1 tablespoon Italian seasoning
2 tablespoons olive oil, divided
1/2 cup Parmesan cheese, grated or shredded
1 tablespoon balsamic glaze (optional)
Directions:
In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper. Place bowl in the refrigerator to marinate while you prepare the rest of the dish.
Cook the pasta until al dente (or according to package directions).
While pasta is cooking, heat up 1 tablespoon olive oil in a skillet over medium heat.
Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired). Once chicken is cooked through, remove from skillet and set aside.
Add remaining 1 tablespoon olive oil to the skillet and add in the Bruschetta mixture. Cook for about 1 minute, or until heated through.
Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.
Sprinkle Parmesan cheese on top and drizzle with balsamic glaze (if using). Serve immediately!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 400 kcal | Servings: 6 servings
