Bruschetta Chicken Pasta

 

Bruschetta Chicken Pasta
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 Easy 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

 

 

Easy Bruschetta

 

Easy Bruschetta
Easy Bruschetta

Easy Bruschetta

 

1 pint cherry tomatoes

⅓ cup fresh basil

4 clove garlic, minced (4 tsp)

1 tbsp balsamic reduction

½ tsp salt

½ tsp pepper

 

Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.

Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.

Serve immediately or refrigerate for up to 3 days.

 

6 servings, 10 calories per serving

Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.

 

 

error

Enjoy this blog? Please spread the word :)

Follow by Email
YouTube
YouTube
Pinterest
Pinterest
fb-share-icon
LinkedIn
LinkedIn
Share
Instagram