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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