Bruschetta Chicken Pasta
1 cup bowtie pasta (farfalle)
1 tbsp olive oil
4 oz boneless skinless chicken breast
¾ tsp italian seasoning
⅓ cup bruschetta
2 tbsp Parmesan cheese
1 tsp balsamic reduction
Bring one quart of water to boil. Add ½ tsp salt and bowtie pasta. Boil until al dente (13-15 minutes). Drain.
Heat olive oil in a heavy pan. While the oil is heating, cut chicken into 1” cubes and toss with italian seasoning. Add chicken to pan and saute until no pink remains, 6-8 minutes.
Add pasta and bruschetta, toss and saute until warmed through. Remove to plate. Sprinkle with parmesan and balsamic reduction. Serve immediately.
1 serving, 563 calories