Bruschetta Chicken Pasta

 

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

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4 Replies to “Bruschetta Chicken Pasta”

  1. Hey Cynthia, thanks for the recipe. I have a question though. I love bruschetta and I love pasta, but I don’t eat meat. I’m wondering if you have a a (tasty) alternative for the chicken which is not tofu. I love delicious vegetarian food, but transforming a tasty meaty dish into a tasty vegetarian one requires more than just switching out one ingredient for another.

    1. I’m not a  vegetarian so I can only go so far as to tell you what I think would taste good as a chicken alternative.  My first two thoughts are white beans or mushrooms.  Chickpeas (garbanzo beans) would also go well with this.  Please let me know what you decided to go with and how it tasted!

  2. Hello there!

    That is a very amazing guide you provided there and it is really helpful. I once prepare this chicken pasta but I didn’t get the taste I actually wanted. Now I just realized I was missing something from the recipe. I am happy I got to know the right and good recipe through this wonderful piece.

    Thanks a lot

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